Ingredients:
150g hazelnuts, finely ground
¾ cup (150g) caster sugar
2 large egg whites (60g each)
vanilla, to taste
raspberry jam for sandwiching together
Directions:
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Preheat oven to 200ºC (390ºF). Mix nuts and sugar in a medium bowl. Whisk egg whites until they run in a thin stream off the end of the whisk. Slowly add whites to dry ingredients using a spatula to mix. As soon as the mixture begins to bind, add vanilla. Fold together lightly but thoroughly.
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| 2 |
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Butter and flour a baking tray. Drop mixture by the teaspoonful onto the tray, leaving room between for spreading. Cook in the center of the oven for 15 minutes or until golden and crisp on the outsides.
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Cool on a wire rack. Sandwich together with raspberry jam, up to half an hour before serving.
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Submitted by: Amy Mitchell
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