150 g pecan nuts
150 g hazelnuts
400 g icing sugar
100 g cocoa powder
1/2 a teaspoon fine salt
1 tablespoon vanilla paste
4 large free-range eggs
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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BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council