Coffee croquants

A recipe from cooking-ez.com

For 15 pieces, you will need:

• 1 80 g whole hazelnuts
• 2 80 g icing sugar
• 3 1 egg white
• 4 1 teaspoon coffee extract
• 5 80 g flakeds almonds
• Total weight: 275 grams

Times:

Preparation	Resting	Cooking	Start to finish
25 min.	5 min.	15 min.	45 min.

Step by step recipe

• 1: Coarsely chop 80 g whole hazelnuts.
  Set aside.
• 2: Pour 80 g icing sugar and 1 egg white into a bowl.
• 3: Whisk until smooth and homogeneous.
• 4: Add 1 teaspoon coffee extract and mix well.
• 5: Add the hazelnuts and 80 g flakeds almonds...
• 6: ...then mix everything together.
  Preheat your oven to 180°C (360°F), fan-assisted.
• 7: Place a sheet of baking paper on a baking sheet, and spoon out small mounds of dough, flattening them slightly with the spoon.
• 8: If you want round crunchy dough, there's a trick: place a cutter larger than the pile of dough, and turn it around to even it out.
• 9: Do this for all the dough piles.
• 10: Bake for 12 minutes at 180°C (360°F), using the fan assisted oven.
• 11: Leave to cool before serving.

Remarks

If you don't have coffee extract, replace it with 1 or 2 tablespoons of instant coffee or cold espresso.
If you don't have whole hazelnuts to chop, replace them with hazelnut powder.

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