Monday, May 20, 2013
Italian Hazelnut Cookies
The original recipe was from,www.EatingWell. Com. I have adapted it to TMX.
2 cups of hazelnuts, roasted and skin rubbed off.
4 large egg whites
1 1/4 cups of caster sugar. OR 3/4 to 1 cup of Xylitol, depending on how sweet you like biscuits.
1/2 teaspoon of salt
1 teaspoon of vanilla
Set oven at 165C
Insert butterfly into bowl and add egg whites, salt and vanilla. Set temperature at 37 degrees and beat at speed 3 for 30 seconds. Increase speed to 4 and beat until stiff. Set aside in large bowl.
Wash and dry bowl, add hazelnuts and sugar, or Xylitol. Press Turbo once.
Tip onto egg whites and fold in with rubber spatula
Using a small ice cream scoop, place 12 small mounds onto a lined baking sheet. You will need 3 sheets.
Bake 25/30 minutes, turning trays half way through.
Cool on tray for 10 minutes, then on wire rack.
If a crisp result required, return to oven as it is cooling, leaving door ajar.