Hazelnut and Almond Continental Biscuits

This recipe is adapted from a Womens Weekly Cookbook-I have made it more decadent.

Ingredients:

FOR THE BISCUIT:

150 g hazelnut meal

190 g almond meal

1/4 cup plain flour

3/4 cup caster sugar

3 egg whites

FOR THE GANACHE:

75 g dark eating chocolate

1/8 cup cream

1 Tbs butter

1 Tbs Frangelico

75 g dark eating chocolate

15 g copha

30 g white eating chocolate

7 g copha

Method:

Mix together hazelnut meal, almond meal and flour in a bowl.

In a separate bowl beat egg whites until stiff peaks form then add the caster sugar and continue to beat

for approx 3 mins or until sugar has dissolved.

Carefully fold in the nut mixture then shape level tablespoons of mixture into balls and flatten slightly.

Bake in oven 160 degrees for 15 mins or until lightly golden.

Cool.

To Make the Ganache heat the cream and butter until bubbly then add the chocolate and stir until it has all melted.

Add the Frangelico and stir.

Allow to cool and whip until a paler colour.

Spread a good amount of the ganache on one biscuit and sandwich together with another.

Melt the dark chocolate and copha and dip half the biscuit in the melted chocolate.

Place on foiled trays and allow to set.

Melt the white chocolate and copha and drizzle lines across the biscuit.

Allow to set.

Makes 16 complete biscuits