Gluten Free Chocolate Nut Star Cookies
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Difficulty:
advanced
Difficulty
Preparation:
55 min.
Preparation
ready in 3 h. 55 min.
Ready in
Ingredients
for
15
- Ingredients
- 2.333 cups hazelnut flour (plus extra if needed)
- 1 Tbsp ground cinnamon
- 4 large egg whites
- 4 cups powdered sugar (plus extra for sprinkling)
- 1 Tbsp lemon juice (plus extra if needed)
- For the filling and covering
- 5 ozs gluten-free Dark chocolate (70 % cocoa solids)
- 3 Tbsps gluten-free chocolate hazelnut spread
- 0.333 cup cream (35 % fat)
- 1 cup roasted, chopped Hazelnuts
How healthy are the main ingredients?
cinnamonPreparation steps
1.
Line 3 large baking trays with non-stick baking paper.
2.
Mix together the ground hazelnuts and cinnamon in a mixing bowl.
3.
Whisk the egg whites until frothy, then gradually whisk in the icing sugar, whisking constantly. When all the sugar has been incorporated, whisk for a further 5 minutes until stiff and shiny.
4.
Add 2/3 of the egg white mixture to the groundhazelnuts with the lemon juice and mix well. Cover the remaining egg white mixture with a damp cloth and set aside.
5.
Chill the mixture for 2 hours.
6.
Sprinkle the icing sugar on a work surface and shape the hazelnut mixture into a round. If it is too sticky add more ground hazelnuts, if it is too dry, add a little of the reserved egg white mixture or more lemon juice.
7.
Sprinkle the dough with icing sugar and roll out into a rectangle about 5mm|1/4" thick. Spread the reserved egg white mixture over the surface until completely covered.
8.
Dip a 4cm|1 1/2" star cutter in hot water and cut out stars from the dough, dipping the cutter into hot water each time.
9.
Place the stars on the baking trays and leave at room temperature for 1 hour.
10.
Heat the oven to 180°C (160° fan) 350°F gas 4. Bake the stars for about 8 minutes until the glaze has dried. Do not allow to colour. Leave on the baking trays to firm up, then place on a wire rack to cool completely.
11.
For the filling and covering: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Allow to cool slightly then stir in the chocolate hazelnut spread and the cream. Leave to cool and firm up.
12.
Sandwich the stars in pairs with the chocolate cream. Spread the chocolate cream over the top of the stars and sprinkle with chopped hazelnuts.
