The almond and hazelnut cocoa crisps are delightful, very simple, crunchy, and delicious cookies.
Since nothing goes to waste in the kitchen and I had many egg whites to use up, I prepared these crisps.
They contain neither butter nor oil and are very light. They have only one flaw: you can’t stop at just one, making them perfect for snacking on the couch! They are irresistible.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 20People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 133.08 (Kcal)
- Carbohydrates 18.69 (g) of which sugars 10.59 (g)
- Proteins 4.19 (g)
- Fat 5.96 (g) of which saturated 0.62 (g)of which unsaturated 5.00 (g)
- Fibers 2.20 (g)
- Sodium 76.94 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
ALMOND AND HAZELNUT CRISPS INGREDIENTS
- 7 oz egg whites
- 1 pinch salt
- 1 cup granulated sugar
- 3/4 cup almonds (unpeeled)
- 3/4 cup hazelnuts
- 1 1/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
Tools
- 1 Loaf Pan
PREPARATION OF ALMOND AND HAZELNUT COCOA CRISPS
Place the egg whites at room temperature, a pinch of salt, and half of the sugar in the stand mixer bowl.
Start whisking at high speed, and when the egg whites form the first foam, add the rest of the sugar. Whisk until the mixture is fluffy.
At this point, gradually add the flour with the cocoa, sifted, and gently fold in with a spatula from the bottom up. Once combined, add the almonds and hazelnuts and mix gently.
Take a loaf pan, completely line it with wet and squeezed parchment paper, and fill it with the mixture, leveling the surface. Bake in a preheated oven at 356°F and cook for 25 minutes.
Remove from the oven, take it out of the pan with the help of the parchment paper, and let it cool on a rack. Once the loaf is cold, cut it into thin slices with a sharp knife.
Place everything on a baking sheet lined with parchment paper without overlapping them, place in the ventilated oven, and let bake at 302°F for about 15 minutes.
Adriana’s Tip
The crisps just need to dry out, and if they seem soft when you take them out of the oven, don’t worry because they will become crunchy as they cool.
Store them in food bags or tin cookie containers.
