Instructions

Set the oven to 180 ° C

Grind the hazelnuts in a nut grinder or food processor. Mix with Finely ground almonds.

Beat egg whites, salt, and Finesse solid. Fold the nut mixture carefully into the egg white peaks. The mixture should be firm enough to hold its shape, but not so hard it can’t be piped out through the piping bag.

Use a piping bag and pipe out approx. 24 rosettes, allowing plenty of space between them, onto a baking sheet lined with baking paper. Place a whole hazelnut at the centre of each rosette.

Bake on the middle rack for approx. 12 minutes, until the rosettes have browned slightly. Leave to rest on the baking sheet for 5-10 minutes before placing in the fridge to cool.

Once the rosettes have cooled completely you can dip the bases in melted chocolate. Allow the cookies to rest, chocolate-side up, until the chocolate hardens.

Nutrition facts