Giovanna is a super cook, healthy and sporty. Her secret, in addition to a mastery that makes every dish not heavy, is to live on a farm where the raw materials are truly fresh and superlative!
These cookies are a real drug for me. I can resist other sweets fairly well, but not these ones.
Halzenuts & cocoa cookies
- Preparation time: 40 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 2 egg whites
- 110 gr or 4 oz of sugar
- 250 gr or 9 oz of toasted hazelnuts
- 1 tablespoon of cocoa powder
- Instructions
- Cut the hazelnuts into 4 parts.
- In a bowl, whisk the egg whites until stiff, adding the sugar little by little while continuing to whisk.
- Finally, add the cocoa and hazelnuts and mix with a spatula very gently.
- Spoon the cookie dough on a baking sheet covered with parchment paper.
- Bake in a hot oven at 270°F for at least thirty minutes. Bake with the oven door slightly open for the last ten minutes.
Tips to ensure the success of the dish:
- To assemble the egg whites these, together with the bowl and the whisk, should not be in contact with bits of yolk or grease or fat.
- These cookies have the consistency of meringue and therefore more than baking it is drying. This is why the cooking time is rather long and the oven temperature is low.
