Hazelnut chocolate nests

Hazelnut chocolate nests

Total: 23 Min. | Active: 15 Min.
vegan, lactose-free
Nutritional value / piece: 71 kcal
, Fat: 4 g
, Carbohydrate: 6 g
, Protein: 2 g

Thanks to aquafaba – the liquid found in a can of chickpeas – Christmas cookies can also be vegan. This time I have used aquafaba in my hazelnut chocolate nests, which are a wonderful addition to classic Christmas cookies such as Mailänderli, cinnamon stars and the like.

Ingredients

25 pieces

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

60 g Aquafaba
100 g icing sugar
150 g ground hazelnuts
3 tbsp white flour
3 tbsp cocoa powder
¼ tsp cinnamon
25 hazelnuts
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How it's done

Dough

Beat the aquafaba until stiff. Add the icing sugar and continue to beat until the mixture turns glossy. Mix the hazelnuts with the flour, cocoa and cinnamon, carefully fold in using a rubber spatula. With wet hands, shape the dough into approx. 25 balls, place on a baking tray lined with baking paper. Press one hazelnut into the centre of each cookie.

To bake

Approx. 8 mins. in the centre of an oven preheated to 240°C. Remove from the oven, leave to cool on a cooling rack. Store in an airtight container.

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