Hazelnut Ricciarelli

Baking

Ingredients

300gm hazelnut meal (Hazelnut Estate)

250gm caster sugar

2 egg whites (you could use Agreeable Nature)

1 zest of large lemon

Method

Pre heat oven to 180°C.

Line a baking sheet with baking paper.

Combine all ingredients together.

Dough should resemble wet sand.

Take 1 Tablespoon of the mix and form into a rectangle shape, repeat with remaining mix.

Roll the formed biscuits in icing sugar.

Place onto lined baking sheet.

Bake for 10 – 15 minutes.

Comments

Recipe from Andrea Reid-Wilson.

Vendors


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