Brutti ma buoni biscuits with zabaione cream

Type of recipe: Desserts

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Preparation method:

Coarsely chop the hazelnuts and almonds, whisk the egg whites into stiff peaks and then put all the ingredients in a large pan. Cook over a moderate heat for 10 minutes, stirring continuously. Line a baking tray with baking paper and put the mixture obtained on it in small quenelles. Set aside for 20 minutes then bake in the oven at 140°C for 30 minutes.

For the zabaione cream: cook all the ingredients in a bain-marie, whisking vigorously for about 10 minutes.

Preparation method:

Coarsely chop the hazelnuts and almonds, whisk the egg whites into stiff peaks and then put all the ingredients in a large pan. Cook over a moderate heat for 10 minutes, stirring continuously. Line a baking tray with baking paper and put the mixture obtained on it in small quenelles. Set aside for 20 minutes then bake in the oven at 140°C for 30 minutes.

For the zabaione cream: cook all the ingredients in a bain-marie, whisking vigorously for about 10 minutes.