The chewy texture and intense hazelnut flavour of these delicate finger cookies complement the hint of chocolate holding them together.
- Portion size 36 servings
- Credits : Canadian Living: Holiday 2012
MethodIn large bowl, beat egg whites until soft peaks form; beat in sugar, 2 tbsp at a time, until stiff glossy peaks form. Fold in hazelnuts.
Using piping bag fitted with 3/4-inch (2 cm) plain tip, pipe fingers, about 2 inches (5 cm) long and 1 inch (2.5 cm) apart, onto 2 parchment paper–lined baking sheets.
Bake in top and bottom thirds of 300ºF (150ºC) oven, rotating and switching pans halfway through, until dry to the touch and bottoms are light golden, about 8 minutes. Transfer to racks; let cool completely.
Dip flat side of half of the cookies into chocolate; sandwich with remaining cookies. Refrigerate on baking sheet until chocolate is firm, about 5 minutes. (Make-ahead: Store in airtight container for up to 3 days.)
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 3 mg
- Sugars 5 g
- Protein 1 g
- Calories 73.0
- Total fat 5 g
- Potassium 63 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
- Iron 4.0
- Folate 2.0
- Calcium 1.0