Hazelnut brutti ma buoni
Published on 2 August 2014
Favourites stay in this browser only. Sign in to save them to your account.
Selections and your current step are saved in this browser for this recipe.
Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS
250 g peeled, toasted hazelnuts without skins
300 g icing sugar
5 whites
I roughly chop hazelnuts.
I electrically whisk room-temperature whites stiff with salt.
I combine icing sugar and hazelnuts.
Whites are stiff.
I add to hazelnuts.
I gently combine and transfer to a non-stick saucepan.
I cook gently for 15/20 minutes, stirring until dry.
I make spaced heaps on parchment-lined trays and bake at 140/160°C about 25/30 minutes.
I dry on a rack and serve cold.
250 g peeled, toasted hazelnuts without skins
300 g icing sugar
5 whites
I roughly chop hazelnuts.
I electrically whisk room-temperature whites stiff with salt.
I combine icing sugar and hazelnuts.
Whites are stiff.
I add to hazelnuts.
I gently combine and transfer to a non-stick saucepan.
I cook gently for 15/20 minutes, stirring until dry.
I make spaced heaps on parchment-lined trays and bake at 140/160°C about 25/30 minutes.
I dry on a rack and serve cold.
Original source: https://incucinaconlilly.com/2014/08/02/brutti-ma-buoni-alle-nocciole/
Reserved advertising space · no adverts are active