cocoa and hazelnut biscuits Italy Recipe

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  • Dosage per 45-50 biscuits

  • Preparation time

    Preparation: 40 minutes


  • cooking time

    cooking: 15 minutes


  • total time

    total: 55 minutes + 1 hour break

cocoa and hazelnut biscuits
cocoa and hazelnut biscuits
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Method

How to make cocoa and hazelnut biscuits

First, toast the hazelnuts in a preheated static oven at 180 ° C for 8-10 minutes, cool and mix finely with a mixer.

Meanwhile, whisk the egg whites until stiff peaks form.

Combine cocoa, sugar, and hazelnuts in a bowl.

Finally, add the egg whites and honey, and mix from the bottom to the top, being careful not to break up the egg whites too much.

Transfer the mixture to a piping bag fitted with a star tip, form the biscuits directly on a baking sheet lined with baking paper, and finally bake for 15-20 minutes at 180°C in a constantly preheated static oven.

Cocoa and hazelnut biscuits are completed. Allow to cool completely before serving.

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