Biscuit Noisette
Yield
12 servingsPrep
20 minCook
5 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
egg whites
|
|
| 1 | pinch |
salt
|
*
|
| 28.9 | ml/g |
lemon juice
|
|
| 28.9 | ml/g |
sugar
|
|
| 28.9 | ml/g |
all-purpose flour
|
|
| 144.5 | ml/g |
hazelnuts (filberts)
finely ground |
|
| 144.5 | ml/g |
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.
