Is store-bought cookies worth more than the ones granny made? Let’s make some tasty, yet healthy hazelnut cookies and find it out!
As I currently have some time, I had been browsing on the web yesterday. Trying to get fresh, interesting ideas, inspiring recipes that We have never used before, to delight my family with. Searching for quite some time yet could not discover too many interesting stuff. Just before I thought to give up on it, I came across this fabulous and easy dessert by chance at Suncakemom. The dessert seemed so tempting
on its snapshot, that called for rapid actions.
It was not so difficult to imagine the way it is created, its taste and just how much my husband is going to love it. Actually, it is very simple to delight him when it comes to treats. Anyways, I went to the website and simply used the comprehensive instuctions that had been coupled with nice images of the procedure. It really makes life faster and easier. I could suppose it is a bit of a hassle to shoot pics down the middle of baking in the kitchen as you may typically have gross hands and so i genuinely appreciate the time and effort she placed in to make this post .
Having said that I am encouraged to present my very own formulas in a similar way. Thanks for the idea.
I had been fine tuning the main recipe to make it for the taste of my loved ones. I’ve got to tell you it absolutely was an awesome success. They loved the flavour, the structure and loved getting a sweet such as this in the midst of a hectic workweek. They ultimately wanted even more, a lot more. So the next time I’m not going to commit the same mistake. I’m likely to double the amount to keep them delighted.
This is based on the Hazelnut Cookies from SunCakeMom
Something else – Keto
In a food processor grind hazelnut.
Whip the egg whites until stiff peaks form.
Fold in the ground hazelnut, sweetener and vanilla until combined. Check for sweetness and adjust accordingly.
Lay parchment paper onto a baking tray and spoon out the mixed egg whites.
Press them down with a fork.
Bake at 320°F / 160°C for 25 minutes or until lightly browned.