Hazelnut, Almond and Coffee Biscuits with Coconut Sugar

31 Dec

I recently posted a recipe for walnut and coffee biscuits and I’ve since adapted the recipe using hazelnuts and almonds in place of the walnuts and coconut sugar to replace the white sugar. YUM!

1 1/4 cup plain flour

125g cold butter

2 tablespoons coconut sugar (you can replace this with white or brown sugar)

60g almonds or hazelnuts

2 teaspoons coffee powder

2 teaspoons boiling water

1 egg yolk

Caster sugar and pure cocoa powder for dusting

Sift the flour and coconut sugar into a large mixing bowl and rub the butter through until you achieve fine crumbs.

Mix the coffee powder with boiling water and stir to dissolve completely. Dry roast the hazelnuts or almonds in a fry pan until they become golden brown and blend in a food processor; stop when they are in small chunks to add texture to the biscuits. Add the nuts to the crumb mixture with the coffee and egg yolk.

Stir well and put in the fridge for around 30mins.

Preheat the oven to 200ºc. Take 2 teaspoons of mix and firmly press and roll it together until it forms a ball.

Roll the ball into a 5cm stick using your hands and then shape it into a crescent or be creative. This process shouldn’t take long, you don’t need to over work the dough.

Place on a non-stick baking tray and into the oven for 12mins.

The biscuits will be soft when cooked, so gently transfer them to a platter to cool and then dust with the desired amount of caster sugar or caster sugar mixed with cocoa.

 

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One Response to “Hazelnut, Almond and Coffee Biscuits with Coconut Sugar”

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  1. Summer Hill Organic Fruit Market « gourmetician - January 18, 2011

    […] also discovered coconut sugar by Loving Earth which I’ve tried in my cardamom panna cotta and biscuit recipes as a healthy substitute for white […]

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