Bec’s Hazelnut Cookie

Makes: 10

I didn’t manage to get a photo of these cookies. Photos of crumbs sure, just not the whole deal.

Which tells you pretty much everything you need to know.

The fourth and final cookie as part of course #6 of our long lunch, our sister-in-law was the first to put her hand up to bake. (My brother James volunteered course #7, the amazing ham roll course, designed to provide people balance as it got dark… Thanks mate!)

These Italian cookies appear simple at first glance, though read through the method and there is plenty of technique required. Suffice to say, everyone could taste the effort on the big day and they added a real sophistication to our last course.

Beautiful.

The perfect ending to our long lunch.

Thanks Sister. Babysitter for Max and Lachyroo and a Peter Pans dinner is on us!

P.S. I am advised that it is best you grease the baking paper before cooking the cookies!

Ingredients

1 egg white
A pinch of sea salt
1/3 cup + 1/2 tbsp caster sugar
2/3 cup hazelnuts

Method

  1. Heat the oven to 180c. Spread the hazelnuts in a single layer on a baking tray and toast until the skins are mostly split and then nuts are golden brown and fragrant: around 15 minutes.
  2. Remove from the oven and rub the hazelnuts until the loose skins come off. Let them cool completely and pulse in a food processor until coarsely chopped.
  3. Lower the oven to 150c. Line a baking tray with baking paper. Lightly grease the baking paper.
  4. Beat the egg white and salt in a bowl with a hand mixer until stiff peaks form. Gently fold in the sugar and nuts.
  5. Spoon the batter on the baking tray with a tablespoon, about 4cm apart.
  6. Bake until golden brown: around 30 minutes. Allow to cool.

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