Hazelnut biscuit recipe

Makes 12 biscuits

Inspired by a trip to Italy, this chewy hazelnut biscuit recipe by Not Just a Pretty Plate is heavenly with a cup of coffee. These biscuits are ideal for when you’re in need of a sweet treat. Plus, with just a few ingredients, they couldn’t be simpler to make. One thing’s for sure, they’ll go down a treat with friends and family.

Hazelnuts are fantastic for supporting our wellbeing. These nutritious nuts are a good source of vitamin E, which may help protect against certain cancers and reduce the risk of cardiovascular disease. They can also help reduce blood pressure and inflammation. Hazelnuts can stimulate our metabolism and keep us feeling fuller for longer too.

This hazelnut biscuit recipe also makes a brilliant and easy dessert. Simply crumble over baked apples and pears and top with a spoonful of gut-friendly crème fraîche. Crème fraîche is made from cream that’s been soured using bacteria. It’s naturally thick and adds a generous dollop of beneficial gut bacteria. Learn how to make your own crème fraîche at home, along with many other fermented foods, with Liz’s Good Gut Box.

Discover more delicious sweet treats

Ingredients

  • 100g skin-on hazelnuts
  • 100g golden caster sugar
  • 1 tbsp plain flour
  • A pinch of salt
  • 1 large organic egg white

Method

  1. Toast the hazelnuts in a dry frying pan until fragrant (about five minutes), then blitz in a food processor or coffee grinder to the texture of ground almonds.
  2. Sieve the ground hazelnuts, sugar, flour and salt together into a large bowl.
  3. Whisk the egg white in a separate bowl until almost soft peaks, then stir into the dry ingredients. Knead gently with your hands until a soft dough comes together.
  4. Roll the dough into 12 balls (dust your hands in icing sugar if the mixture is a little sticky). Place the balls onto a large baking sheet lined with parchment. Press gently to slightly flatten the top of each one.
  5. Preheat your oven to 150°C/ 300°F/gas mark 2, leaving the biscuits to sit and dry while the oven warms.
  6. Bake for about 30-35 minutes, or until the tops are cracked and firmed, and the bottoms are a little golden. Leave to cool on the tray for a couple of minutes before moving to a wire rack to cool completely.