Gluten-free Hazelnut Macaroons

I’m not sure where my son-in-law found the original version of these totally lush biscuits [ cookies ] but you don’t need to be on a gluten-free diet to enjoy the slightly gooey macarooniness of them [ it is SO a word ]

makes 24


100 grams  hazelnuts

250 grams icing sugar

150 grams almond meal

1 egg + 1 yolk

Preheat oven to 190C and roast hazelnuts for 8 minutes.

Rub in a clean teatowel to remove skins, and grind in food processor until fine.

Add icing sugar and almond meal. Add the egg and yolk and process until combined.

Roll into a dough sausage, cover in cling wrap and refrigerate for an hour.

Heat oven to 200C

Slice into thin rounds and dust with icing sugar if desired [ we didn’t ]

Cover biscuit tray [ cookie sheet ] with baking paper, spray with oil lightly and bake for 10 minutes.

Cool on tray.

Try not to eat them all in one sitting.


3 thoughts on “Gluten-free Hazelnut Macaroons

  1. Lynne says:

    Sounds delicious – thanks.

  2. Son-in-law says:

    I pinched it from the Herald Sun newspaper. The orignal recipe has a dark chocolate and cream based filling between two cookies, but really these don’t need it.

  3. ozjane says:

    Darn I might have to try these.

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