Recipes
Hazelnut Sponge Cake (or cookies)
By: Letitia Baker
These can be made as a cake or cookies, both are delicious.
Details
- Prep Time:
15 min - Cook Time:
8 min - Ready In:
23 min
Ingredients
- 2 egg yolks
- 3/8 cup agave nectar
- 1 Tbs. vanilla
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 1 tsp. xanthum gum
- 1/2 cup cornstarch
- 1/4 cup brown rice flour
- 1/2 cup ground hazelnuts
- 3 egg whites
Directions
- Beat the egg yolks, agave and vanilla together until well mixed.
- Add the dry ingredients and mix well.
- Beat the egg whites until stiff peaks form and then fold into the hazelnut mixture.
- Drop by rounded spoonfuls onto parchment lined cookie sheets.
- Bake in a preheated 350 degree oven for 8 minutes. Cool on a rack and store immediately or they will go stale.
- If you are making this into a cake, trace 9 inch rounds onto parchment paper and use those as a guide. The layers will be thin. You will need to extend the cooking time a bit, but start checking after 8 minutes. I like to layer the cakes with white chocolate, raspberry jam and whipped cream. Delicious!
