Italian Bread and Biscuits Recipes - Hazelnut Slices (Biscotti di Nocciola) Recipe

Ingredients

• 175 g/6 oz/1 1/2 cups hazelnuts Rice paper

• 3 egg whites

• 225 g/8 oz/1 cup caster (superfine) sugar

• 5 ml/1 tsp vanilla essence (extract)

• 5 ml/1 tsp ground cinnamon

• 5 ml/1 tsp grated lemon rind

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Method:

1. Chop 12 hazelnuts roughly and reserve. Pound or blend the remaining hazelnuts until they are finely crushed.

2. Line a baking sheet with rice paper and set aside. Whisk the egg whites until light and frothy.

3. Gradually add the sugar and continue whisking until the mixture forms stiff peaks.

4. Fold in all the hazelnuts, vanilla essence, cinnamon and lemon rind.

5. Drop heaped teaspoons on to the lined paper and flatten out into thin strips. Sprinkle with the reserved roughly chopped hazelnuts.

6. Leave to set for 1 hour and bake in a preheated oven at 180°C/350°F/gas mark 4 for 12-15 minutes until firm to the touch. Allow to cool.