How to make crunchy hazelnuts and lemon?
A terrific cookbook dedicated to cakes in extra small size offers this unstoppable recipe.
At the head of the brilliant Librairie Gourmande , Déborah Dupont-Daguet also writes wonderful collections of recipes, playful and absolutely impossible to miss (unless you really, really, put in her own). The last born is devoted to small cakes and cookies.
For about 15 crisps.
10 minutes of preparation.
13 minutes of cooking.
Ingredients.
150 g coarsely chopped hazelnuts.
225 g of icing sugar.
1 C. lemon zest.
1 C. tablespoon chopped candied lemon peel.
50 g egg whites (2 small).
Preparation
Preheat the oven to 170°C. In a salad bowl, mix the hazelnuts and the icing sugar.
Add the lemon zest, peel, egg whites and mix.
Prepare two baking sheets lined with parchment paper. With a spoon, make heaps of dough 3 cm in diameter (about 30 g each), spacing them apart.
Bake for approximately 13 minutes.
Déborah Dupont-Daguet: The cupcake of our dreams (160 pages, First Editions, €18.95)