Ingredients
- 150 gr. pecan nuts
- 150 gr. hazelnuts
- 400 gr. icing sugar
- 100 gr. cocoa powder
- ½ a teaspoon fine sea salt
- 1 tablespoon vanilla paste
- 4 large free-range eggs
Method
- Preheat the oven to 160 °C.
- Line two large baking trays with greaseproof paper.
- Toast the nuts in a large frying pan over a medium heat for a few minutes, or until golden.
- Leave to cool, then roughly chop.
- Sieve the icing sugar, cocoa powder and salt into a large bowl, then add the chopped nuts and vanilla paste.
- In another bowl, separate the egg whites, save the yolks for another day, then whisk for 3 – 5′, or until soft peaks form.
- Fold the egg whites into the dry mixture until combined.
- Scoop ½ a tablespoon of the mixture onto one of the prepared trays, then repeat with the remaining mixture, making sure you leave a rough 4cm gap between each spoonful (you may need to do this in batches if your trays aren’t big enough).
- Place in the hot oven for 10 – 15′, or until crisp on the outside, but still slightly gooey in the middle.
- Leave to cool for 5′ before transferring to a wire rack to cool completely.