Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

These crunchy biscuits are great on their own, but their texture also lends them to being incorporated into dessert work (see Baked Rhubarb and Hazelnut Macaroon Crumble and Almond Macaroon Nectarines with Sauternes Custard).


  • 250 g flaked almonds or whole hazelnuts
  • 250 g castor sugar
  • 5


  1. Preheat the oven to 120°C and line a baking tray with baking paper In a food processor, pulse the nuts and castor sugar until just mixed. Fold the egg whites into the nut mixture, then stir to incorporate.
  2. Spoon the mixture into a piping bag fitted wit