I love the quieter, more leisurely pace of the weekend.
When there's time to curl up in front of the fire,
with friends and good coffee.
I made these little biscuits,
using the freshly harvested hazelnuts now available in the shops,
(which are sensational this season),
They remind me of the petite four morsels
served at our dinner parties years ago,
and I had quite forgotten all about them.
I just happened to have some leftover eggwhites in the fridge
(having made a passionfruit-iced vanilla slice by Henrietta's request,
which uses egg yolks for the custard filling),
so this was an easy way to use up the egg whites.
If you love the flavour of hazelnuts mixed with chocolate
(umm, doesn't everybody love this combination?)
and slightly chewy, nutty biscuits, then you will hopefully like these little gems.
Macaron-like in texture, they are very quick to make.
Chocolate Hazelnut Petite Four
200 gm hazelnuts, with skins
50 gm best quality cocoa
1/2 cup plain flour
1 cup castor sugar
3 egg whites
1 whole egg
Grind hazelnuts, cocoa, flour & sugar in a food processor,
leaving the nuts as chunky as you prefer.
(I love them left in nutty pieces, but it works just as well if finely ground.)
Add egg whites & whole egg, processing until well mixed.
Drop small spoonfuls onto a buttered tray.
Bake in a moderate oven (170 degrees C) for about 15 mins,
or until just set.
images :: blue fruit