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Tempo di preparazione 
45 min
Tipologia ricetta 


600 gr
nocciole piemonte
300 gr
zucchero a velo
1 handful
zucchero semolato

Shell the hazelnuts - you should be left with about three hundred grams - and roast them. Grind them very finely and mix with the icing sugar and four egg whites. Gently incorporate the other egg whites beaten to stiff peaks and, using a teaspoon, divide the mixture into tiny mounds on a buttered baking sheet. Sprinkle with caster sugar and cook at 160°C for about ten minutes. Gently remove the Nocciolini from the baking sheet and leave to cool. Nocciolini can be kept for quite a long time, preferably in metal tins.