Sugar Free Nocciolini di Chivasso (Hazelnut Buttons)
Servings: 3 @25g
Absolutely fab-u-lous! These Italian morsels are so simple yet so incredibly tasty. Guaranteed to curb any sweet craving and perfect as little gifts or party favours.
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Ingredients
- 50 g ground hazelnuts U.S. option HERE or whole Piedmont hazelnuts (U.S. option HERE)
- 25 g icing ‘sugar' U.S. option HERE or Make your Own
- 1 egg white - 40g of albumen
Instructions
- pre-heat oven to
150 °C. - place non-stick parchment paper over an oven rack.
- stir hazelnuts and icing ‘sugar’ together.50 g ground hazelnuts, 25 g icing ‘sugar'
- whip albumen until it forms peaks (not powdery stiff), then incorporate dry mix.1 egg white
- transfer this loose mixture into a piping bag fitted with a 10mm round nozzle.
- with minimal pressure (if any at all - the mixture may well drop out of the opening by itself as it isn’t firm), pipe 1cm blobs onto the lined rack - use the tip of a pointed knife to detach each blob from the piping tip; you should be able to create about 100 blobs no more than 10mm size.
- bake for 20 mins, then turn oven off and jam a wooden spoon between oven frame and door to keep it ajar; after 20 minutes, open oven door fully and leave the nocciolini inside until cooled and crisp.
Notes
Store the Nocciolini di Chivasso in a sealed jam jar and they'll stay fresh and crunchy for ages.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Whole-batch yield: 75g
Whole batch nutrition: Kcal 366; F 11g; C 3.3g; P 12.5g
Nutrition
Serving: 25g | Calories: 122kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3.5g
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