No-Flour Hazelnut, Chocolate and Cinnamon Cookies
- Reviews 1
Ready In: 27 mins
Yields: 18-20 cookies
Ingredients
- 4 1⁄2 ounces hazelnuts, ground (130 g)
- 5 ounces confectioners' sugar (150 g icing sugar)
- 1⁄2 teaspoon cinnamon
- 2 ounces cocoa powder, plus extra to dust (50 ml)
- 4 egg whites, largest size
- 4 tablespoons superfine sugar (castor sugar, or use sugar substitute)
- 3 1⁄2 ounces chocolate chips, preferably the dark kind (100 g)
Directions
- Preheat oven to 325 deg F/160 deg C, and line a baking tray with nonstick paper.
- Mix the ground hazelnuts (weighed after being ground), confectioner's sugar, cinnamon and cocoa powder in a bowl.
- Whisk the egg whites and superfine (castor) sugar together until stiff peaks form.
- Fold in the hazelnut mixture and dark choc chips.
- Spoon tablespoons of the mixture on the tray, but leave about 2 inches between each spoonful to allow for spreading.
- Bake for 10 - 12 minutes. Lift out on to a cake rack. Dust with cocoa powder.
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