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Hazelnut Dacquoise Panini
Used with permission from the new cookbook
Wild Sweets Chocolate by Dominique and Cindy Duby
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Hazelnut Dacquoise Panini
2 1/2 cups (200 g) ground hazelnuts, roasted
1/2 cup + 2 Tbsp (80 g) icing sugar
3 Tbsp (30 g) all-purpose flour
3/4 cup + 2 Tbsp (205 mL) egg whites (about 7 large)
1/2 cup + 2 Tbsp (125 g) granulated sugar
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Instructions
- Preheat the oven to 350°F (180°C)
- Mix the hazelnuts, icing sugar, and flour in a bowl until well combined
- Whisk the egg whites on medium speed using an electric mixer fitted with a whip attachment
- When the foam no longer gains volume and starts to slide from the sides of the bowl, increase the speed to maximum, add the granulated sugar, and continue whipping to stiff peaks
- Add the dry ingredients and gently fold in with a rubber spatula
- Line a 12 x 16 inch (30 x 40 cm) baking tray with silicon paper
- Spread the batter evenly on top of the baking tray
- Bake for 15 to 20 minutes.
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