Hazelnut and chocolate stars

Hazelnut and chocolate stars

Total: 12 hr 45 min. | Active: 40 min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 180 kcal
, Fat: 11 g
, Carbohydrate: 16 g
, Protein: 4 g


20 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:

Betty Bossi Koch-Center

Biscuit dough

3 fresh egg whites (approx. 90 g)
1 pinch salt
250 g icing sugar
350 g ground hazelnuts
2 tbsp cocoa powder

To shape

a little sugar


50 g icing sugar
cocoa powder, to dust
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How it's done

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Biscuit dough

Beat the egg whites with the salt until stiff. Add the icing sugar, beat briefly, transfer 100 g to a small bowl, cover and chill. Mix the nuts and cocoa powder, add to the remainder of the beaten egg whites and combine to form a dough.

To shape

On a lightly sugared surface or between two sheets of baking paper, roll out the dough in batches to approx. 1 cm thick, loosen with a spatula, cut out stars (approx. 7 cm in diameter), dipping the cutter repeatedly in the sugar. Place the biscuits on a baking tray lined with baking paper. Leave to dry at room temperature for approx. 12 hrs. or overnight.

To bake

Approx. 5 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, leave the biscuits to cool on a rack.


Stir the icing sugar into the chilled egg white mixture. Spread a little in the middle of each star, use a wooden skewer to spread the icing to the tips. Dust with a little cocoa powder. Leave to dry at room temperature.

Good to know
Shelf life: Store in an airtight tin for approx. 2 weeks.

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