Nocciolini from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
Hazelnuts feature in many of our sweets as lots of hazelnuts grow in Lombardy near the western border with Piedmont; they’re especially abundant in autumn. I like to think that the French took...
Ingredients
- 100 g hazelnuts, toasted and peeled
- 100 g pure icing sugar, sifted
- unsalted butter, for buttering
- 4 egg whites
- 1 pinch of fine salt
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