Almond and Hazelnut Barquettes

Almond and Hazelnut Barquettes

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Servings: 8
Calories: 217

Ingredients
 

  • 4 oz plain flour
  • 1 oz icing sugar; plus 4 tbsp
  • 2 oz butter
  • 1 egg separated; plus 1 egg white
  • 3 oz hazelnuts
  • 1 oz ground almonds
  • 1 tbsp caster sugar
  • 1 tsp water

Instructions

  • Sift together the flour and 25 g (1 oz) icing sugar. Rub in the butter. Add the egg yolk and bind to a smooth paste adding 15 ml (1 tbsp) water if necessary. Chill for 20 minutes then use the mixture to line eight boat moulds about 11.5 cm (4 1/2 inches) in length.
  • Spread the hazelnuts out on a baking sheet and brown in the oven at 180°C (350°F) mark 4 for 15 - 20 minutes. Allow to cool, then finely chop, leaving the skins on. Mix with the ground almonds.
  • Lightly beat one egg white with the caster sugar until frothy. Beat in the nut mixture together with the water.
  • Spoon a little of the mixture into each lined mould. Bake at 190°C (375°F) mark 5 for 15 - 20 minutes.
  • For the frosting: sift the remaining icing sugar and beat with just enough egg white to give a coating consistency. Thinly coat each of the barquettes with the icing.
  • Return to the oven for about 5 minutes, or until a pale golden colour.
Calories: 217 kcal
Carbohydrates: 18 g
Protein: 5 g
Fat: 15g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 36 mg
Sodium: 59 mg
Potassium: 97 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 209 IU
Vitamin C: 1 mg
Calcium: 27 mg
Iron: 1 mg
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