25 mins plus cooling
Super easy
makes 20
Ingredients
150g pecan nuts
150g hazelnuts
400g icing sugar
100g cocoa powder
½ a teaspoon fine salt
1 tablespoon vanilla paste
4 large free-range eggs
Method
An amazing cross between crunchy cookies and gooey brownies – you will love these.
- Preheat the oven to 160ºC/325ºF/gas 3. Line two large baking trays with greaseproof paper.
- Toast the nuts in a large frying pan over a medium heat for a few minutes, or until golden. Leave to cool, then roughly chop.
- Sieve the icing sugar, cocoa powder and salt into a large bowl, then add the chopped nuts and vanilla paste.
- In another bowl, separate the egg whites (save the yolks for another day), then whisk for 3 to 5 minutes, or until soft peaks form. Fold the egg whites into the dry mixture until combined.
- Scoop ½ a tablespoon of the mixture onto one of the prepared trays, then repeat with the remaining mixture, making sure you leave a rough 4cm gap between each spoonful (you may need to do this in batches if your trays aren’t big enough).
- Place in the hot oven for 10 to 15 minutes, or until crisp on the outside, but still slightly gooey in the middle.
- Leave to cool for 5 minutes before transferring to a wire rack to cool completely.
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