Hazelnut and Almond Continental Biscuits

  • Hazelnut and Almond Continental Biscuits
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  • 150 g hazelnut meal
  • 190 g almond meal
  • 1/4 cup plain flour
  • 3/4 cups caster sugar
  • 3 x egg whites
  • 75 g dark eating chocolate
  • 1/8 cup cream
  • 1 Tbls butter
  • 75 g dark eating chocolate
  • 15 g copha
  • 30 g white eating chocolate
  • 7 g copha


Mix together hazelnut meal, almond meal and flour in a bowl.
In a separate bowl beat egg whites until stiff peaks form then add the caster sugar and continue to beat for approx 3 mins or until sugar has dissolved.
Carefully fold in the nut mixture then shape level tablespoons of mixture into balls and flatten slightly.
Bake in oven 160 degrees for 15 mins or until lightly golden.
To Make the Ganache heat the cream and butter until bubbly then add the chocolate and stir until it is all melted.
Add the Frangelico and stir.
Allow to cool and whip until a paler colour.
Spread a good amount of the ganache on one biscuit and sandwich together with another.
Melt the dark chocolate and copha and dip half the biscuit in the melted chocolate.
Place on foiled trays and allow to set.
Melt the white chocolate and copha and drizzle lines across the biscuit.
Allow to set.

Makes 16 complete biscuits

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