For nut-almond biscuits, first peel the almonds.
Blanch them briefly in boiling water and rinse them in cold water. Then you can easily squeeze the almonds out of their skin.
Roughly chop the roasted hazelnuts and peeled almonds and mix with all other ingredients (except egg whites, salt and sugar). Beat egg whites and salt until stiff, sift in sugar and beat again.
Stir in the remaining ingredients with a spoon. Place small heaps of the mixture on the baking tray and bake in the preheated oven at 170 degrees for about 20 minutes.
Preparation Tip:
These nut almond biscuits are good for egg whites.
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