Monday, May 20, 2013

Italian Hazelnut Cookies

These delightful little cookies have 88 calories if made with sugar , or 55 calories if made with Xylitol, a sugar substitute.  When made with Xylitol they are soft when fully baked, but if a crisp biscuit is needed,  pop them back in the turned off oven and let them cool down,  with the door open. They will crisp on the outside but still be soft inside.   Makes 30
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.

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