Tempo di preparazione
45 min
Tipologia ricetta
Dessert
Ingredienti
6
albume
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.