Cardamom and hazelnut biscuits

Total time: 6hr 40m
Preparation Time: 30m

For 30 piece

Nutritional Information

Contains 96 Kcal, 2g Protein, 6g Carbohydrates, 7g Fat


  • 2 fresh egg white
  • 200 g ground hazelnuts
  • 1 pinch salt
  • 1 tsp vanilla paste (Betty Bossi)
  • 0.5 tsp ground cardamom
  • 100 g hazelnuts
  • 150 g sugar
  • a little icing sugar (Betty Bossi)

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  • Place the hazelnuts in a bowl. Beat the egg whites, salt, vanilla paste and cardamom until stiff. Spoon in the sugar and continue beating until the mixture turns glossy. Carefully fold the egg whites into the nut mixture in layers. Using a teaspoon, place 30 walnut-sized mounds on a baking tray lined with baking paper. Press one hazelnut into the centre of each biscuit. Leave to dry at room temperature for approx. 6 hrs. Bake for approx. 10 mins. in the centre of an oven preheated to 175°C. Allow to cool and dust with icing sugar.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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