How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for No-Flour Hazelnut, Chocolate and Cinnamon Cookies?

You need 7 ingredients. The key ingredients include: 4 12 ounces hazelnuts, ground (130 g), 5 ounces confectioners' sugar (150 g icing sugar), ½ teaspoon cinnamon, 2 ounces cocoa powder, plus extra to dust (50 ml), and more.

Is No-Flour Hazelnut, Chocolate and Cinnamon Cookies suitable as baking & desserts?

Yes, No-Flour Hazelnut, Chocolate and Cinnamon Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover No-Flour Hazelnut, Chocolate and Cinnamon Cookies?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

No-Flour Hazelnut, Chocolate and Cinnamon Cookies Recipe

Name: No-Flour Hazelnut, Chocolate and Cinnamon Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 12 ounces hazelnuts, ground (130 g); 5 ounces confectioners' sugar (150 g icing sugar); ½ teaspoon cinnamon; 2 ounces cocoa powder, plus extra to dust (50 ml); 4 egg whites, largest size; 4 tablespoons superfine sugar (castor sugar, or use sugar substitute); 3 12 ounces chocolate chips, preferably the dark kind (100 g)

No-Flour Hazelnut, Chocolate and Cinnamon Cookies – a delicious recipe with hazelnuts, sugar, cinnamon, cocoa, egg whites, sugar. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

4 12 ounces hazelnuts, ground (130 g)
5 ounces confectioners' sugar (150 g icing sugar)
½ teaspoon cinnamon
2 ounces cocoa powder, plus extra to dust (50 ml)
4 egg whites, largest size
4 tablespoons superfine sugar (castor sugar, or use sugar substitute)
3 12 ounces chocolate chips, preferably the dark kind (100 g)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
782 kcal
Category
Baking & Desserts

Eats Now Editorial Team

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