Nutty Fingers
(5 portions)
Ingredients
100 g hazelnuts or almonds
1 pasteurized egg white
6 tbsp. EASIS Perfect Fit
50 g EASIS Dark Belgian Chocolate
Method
Preheat the oven at 175°C (347°F). Blend the nuts with Perfect Fit. Whip the egg white into the blend. Make 10 long ’fingers’ and place them on a baking sheet. Bake the ‘fingers’ for 10-12 minutes and cool them down. Melt the chocolate in a microwave oven and dip the ’nut fingers’ in the warm chocolate. Let the chocolate cool off before serving the fingers.
Ingredients
100 g hazelnuts or almonds
1 pasteurized egg white
6 tbsp. EASIS Perfect Fit
50 g EASIS Dark Belgian Chocolate
Method
Preheat the oven at 175°C (347°F). Blend the nuts with Perfect Fit. Whip the egg white into the blend. Make 10 long ’fingers’ and place them on a baking sheet. Bake the ‘fingers’ for 10-12 minutes and cool them down. Melt the chocolate in a microwave oven and dip the ’nut fingers’ in the warm chocolate. Let the chocolate cool off before serving the fingers.
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