Piedmont pyramids

A recipe from cooking-ez.com

For 10 pieces, you will need:

• 1 1 Egg
• 2 90 g caster sugar
• 3 200 g ground hazelnuts
• Total weight: 340 grams

Times:

Preparation	Cooking	Start to finish
15 min.	20 min.	35 min.

Step by step recipe

1	Preheat the oven to 390°F (200°C). Put 1 Egg and 90 g caster sugar into a large bowl and mix.
2	Add 200 g ground hazelnuts and mix again. This should give you a fairly thick paste.
3	Weigh out pieces of about 1 oz (30 g), roll into balls and arrange on a sheet of cooking parchment (or a silicon mat, as shown in the photo), laid on a baking sheet.
4	Pinch each ball between your fingers twice, at right angles, to give a pyramid shape. Dip your fingers in cold water if the mixture begins to stick.
5	Make all the pyramids like this.
6	Bake for about 20 minutes.
7	Leave to cool on a wire rack.

Remarks

Depending on the size of your egg, you might need to adjust the quantity of ground hazelnuts. For an elegant finishing touch, stick a whole hazelnut (without its skin) on top of each pyramid.

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