Hazelnut Crisps
These biscuits are a blissful combination of crispy and creamy textures. The crispy golden biscuits are sandwiched together with a delicious filling; we used store-bought hazelnut spread for half the batch and made our own peanut butter spread for the other half. Whichever filling you choose, these biscuits will make a perfect indulgent gift this festive season.
How long will it take?
45 minutes
What’s the serving size?
Makes about 30
What do I need?
For the Hazelnut Crisps
- 2/3 cup roasted hazelnut kernels
- ¼ cup unsalted butter
- ½ cup caster sugar
- 4 tsp plain flour
- Pinch of salt
- 4 tsp full cream milk
For the Hazelnut Filling
- ½ cup hazelnut spread
For the Peanut Butter Filling
- ½ cup smooth peanut butter
- 1 tbsp unsalted butter, softened
- ½ cup icing sugar
- ½ tsp vanilla extract
- 1 - 2 tbsp milk
How do I make it?
- Preheat oven to 180C.
- Line 2 baking trays with baking paper and set aside.
- Add hazelnuts to a food processor and process until they are finely chopped.
- Melt butter in a medium saucepan over low heat, then add caster sugar, flour, and salt and stir to combine.
- Pour in hazelnuts and milk and stir over the heat until the mixture thickens slightly. Remove from heat and set aside to cool for 2 minutes.
- Use a teaspoon to spoon out mixture onto baking trays, leaving at least 7-centimetres between each crisp as they will spread.
- Bake for 6 – 8 minutes or until golden brown, then remove from oven and leave to cool on the baking trays for 5 minutes or until firm, then transfer to a cooling rack to finish cooling.
- Make the Peanut Butter Filling by blending peanut butter and butter together with an electric mixer on low speed. Gradually add icing sugar, continuing at low speed until it is all combined. Pour in vanilla and add milk, one tablespoon at a time, until you have a thick, but spreadable consistency.
- When Crisps are completely cooled spread the filling of your choice onto a Crisp and sandwich it with another Crisp.
- Store in an airtight container.
