Biscuit Noisette
30
30
Ingredients
| 6 | large |
egg whites
|
|
| 1 | pinch |
salt
|
* |
| 1 | ounce |
lemon juice
|
|
| 1 | ounce |
sugar
|
|
| 1 | ounce |
all-purpose flour
|
|
| 5 | ounces |
hazelnuts (filberts)
finely ground |
|
| 5 | ounces |
sugar
|
Directions
Put the egg whites into a blender with salt and lemon juice.
Add 1 ounce of sugar to the egg whites while blending.
In a separate bowl, blend the flour, 5 ounces of sugar and ground hazelnuts.
Add beaten egg whites to bowl with hazelnut/sugar mixture and fold in with a spatula.
Butter the bottom of a baking sheet, cover with buttered parchment paper.
Pour biscuit dough on parchment and place in 475 F over for 5 minutes, rotating pan often.
When cooked, cool in the refrigerator.
Nutrition Facts
Serving Size 39g (1.4 oz)Amount per Serving
Calories 10336% of calories from fat
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 27mg
1%
Total Carbohydrate
5g
5%
Dietary Fiber 1g
3%
Sugars g
Protein
6g
Vitamin A 0%
•
Vitamin C 3%
Calcium 1%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
