Cardamom and hazelnut biscuits

Cardamom and hazelnut biscuits

Total: 6 hr 40 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 96 kcal
, Fat: 7 g
, Carbohydrate: 6 g
, Protein: 2 g


30 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g ground hazelnuts
2 fresh egg whites
1 pinch salt
1 tsp vanilla paste
½ tsp ground cardamom
150 g sugar
100 g hazelnuts
a little icing sugar
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How it's done

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Place the hazelnuts in a bowl. Beat the egg whites, salt, vanilla paste and cardamom until stiff. Spoon in the sugar and continue beating until the mixture turns glossy. Carefully fold the egg whites into the nuts in layers. Using a teaspoon, place 30 walnut-sized mounds on a baking tray lined with baking paper. Press one hazelnut into the centre of each biscuit.

To dry

Leave to dry at room temperature for approx. 6 hrs.

To bake

Bake for approx. 10 mins. in the centre of an oven preheated to 175°C. Allow to cool and dust with icing sugar.


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