A moreish crumbly, chocolately biscuit. Perfect to serve at anytime 🙂
Makes 25 – 30 biscuits
100g whole blanched hazelnuts
100g ground almonds
150g plain flour
60g golden caster sugar
150g butter, softened
1/3 of a 400g jar Nutella
1. Preheat the oven to 200C. Line 2 baking trays with baking parchment. Spread the hazelnuts on a tray and bake for 8 minutes, or until lightly golden. Let them cool slightly then blitz in a food processor until they arre fine crumbs.
2. Add the almonds, sugar, flour and butter to the hazelnut crumbs and blitz until it all comes together.
3. Roll a teaspoon sized amount to dough in your hands to make small balls, approximately the size of large marbles. Slightly flatten, then space them evenly on the baking trays. Bake for 15 – 20 minutes.
4. Allow the biscuits to cool completely then sandwich them together with Nutella. Store in the fridge until needed.
These will keep in the fridge ina an airtight container for up to 3 days.
Recipe source: What’s for dinner – Faye Ripley