Hazelnut nuggets were born by chance. After experimenting with the glaze to cover brioches and other cakes, the panettone after numerous trials, parts fall onto the baking tray and a small crunchy and tasty circle forms during baking. I already knew the taste of the glaze, but always combined with the dough it covered, not in its pure form, so I made one specifically with hazelnut crumbs and tried baking … The nuggets were born!
Among the names that came to mind, “nuggets” seemed the most suitable… Small tasty hazelnut jewels. Especially since hazelnuts have undergone a rich product evaluation over the years. I am in the area of Tonda Gentile delle Langhe, so a real treasure! A nugget, indeed!
And to make the video that I like to tell with verses and various information, the ode to the hazelnut was also born:
“Hidden in its shell
keeper of secrets
a small chest of delight
from ancient times
from deep roots
of Celtic wisdom
symbol of life and fortune
strength that nourishes aroma that enchants
treasure of the earth
and patient waiting” A very simple dough, with the pleasure of the last season’s harvest, the fresh eggs from my hens, a little cornstarch, mixed together they release a delicious and inviting scent. That “crunch” under the teeth that reveals crispness has conquered the chosen testers. Now I reveal the recipe.
In the meantime, I advise you to discover other delights precisely with this splendid autumn fruit.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: About 50 nuggets
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter
Fresh egg whites at room temperature, granulated sugar, cornstarch, and hazelnuts, these are the few ingredients needed for the nuggets.
- 3 egg whites (Room temperature)
- 2.1 oz cornstarch
- 1 cup sugar
- 1 cup hazelnut crumbs (Toasted)
Useful Tools
A bowl to mix the dough, a hand whisk, parchment paper, baking tray.
- Bowls
- Whisks
- Parchment paper
- Food bags
Steps
Work with room temperature ingredients. It will take a few minutes and you’ll achieve a great result
Prepare all the ingredients and combine the egg whites with the sugar, mix well, you don’t need to whip the mixture
Add the cornstarch and work to obtain a smooth mixture without lumps. Add the hazelnuts.
Distribute on the baking tray covered with parchment paper using a large teaspoon to dose; they will flatten, so space them a few inches apart.
Bake in a preheated oven at 340°F for about ten minutes, depending on the oven. As soon as they’re dry, you can take them out. They will become crunchier as they cool.
Let them cool and enjoy this delightful yet simple pastry
A few more tips
I recommend using parchment paper, they will detach easily. They can be stored at room temperature for many days in a dry place. You can pair them with cream, ice cream, and to cover panettones, brioches, and various pastries. In short, an interesting discovery.
