About this recipe:This is a light gluten free meringue biscuit full of hazelnuts and almonds. This recipe originates from northern Italy. The outside is crisp just like a good meringue, while the inside is deliciously chewy.
8 egg whites
350g caster sugar
340g hazelnuts, skinned and chopped
350g chopped almonds
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 170 C / Gas 3. Grease baking trays or line with parchment.
In a large bowl, beat egg whites until frothy. Add sugar and beat until mixture is thick and white. Stir in chopped almonds and chopped hazelnuts.
Pour mixture into saucepan over low heat, stirring with a wooden spoon until thick and beige, about 10 minutes. Drop mixture by teaspoonfuls onto baking trays about 2.5cm apart.
Bake about 20 minutes, until biscuits are dry to the touch. Let cool on wire rack.