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...
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Spoon
Ingredients
- 1 pinch of fine salt
- 100 g pure icing sugar, sifted
- 4 egg whites
- unsalted butter, for buttering
- 100 g hazelnuts, toasted and peeled
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