Go Back
hazelnut Almond dacquoise kisses

Easy Hazelnut Almond Dacquoises

Sharon | Whiskfully So
Nutty Hazelnut Almond Dacquoise cookies that make delicious cookies, but can also be used as a base for entrements & pastries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling period 1 hour
Total Time 2 hours
Category Pastry
Servings 30 Dacquoise kisses or 2 8inch discs

Ingredients  

  • 30g almonds roughly chopped
  • 30g hazelnuts skinned. Remove 28g (¼ cup) and grind into fine powder. Roughly chop the rest.
  • 18g ¼ cup ground almonds (or almond flour)
  • 60g approx. 2 egg whites room temperature
  • 110g 1/2 cup granulated sugar
  • 19g 2½ tbsp cornstarch
  • 15g 1/8 cup unsalted butter melted
  • 28g ¼ cup powdered sugar

Instructions 

  • Preheat the oven to 350°F/176°C. Spread hazelnuts and almonds out on a baking tray and roast for 8 minutes or until desired level of doneness. Skin hazelnuts and roughly chop 30g of hazelnuts, 30 g almonds and grind 28g of hazelnuts. Set aside and lower oven temperature to 275°F/135°C.
  • In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until foamy, then add half of the sugar in one tbsp increments while the mixer is on low speed. Once at soft-peaks add the remaining sugar in increments again and whisk until stiff peaks form.
  • Using a spatula, fold in the ground hazelnuts, ground almonds, chopped almonds, chopped hazelnuts and cornstarch until just combined.
  • Add 2 spoonfuls of the dacquoise batter to the melted butter and fold together. Pour the butter mix back into the larger dacquoise mixture and fold with a spatula until smooth and homogenous.
  • On a silicone baking tray or tray lined with parchment paper, pipe out shapes as recipe requires and liberally dust the surface with powdered sugar or spritz with water to prevent drying out. Bake in the pre-heated oven for 30-40 minutes or until dry and the dacquoises easily pop-off without the bottoms tearing.
  • Use immediately or wrap in cling wrap and store in the freezer for up to 1 month.

Notes

NOTES:
  • I DO NOT recommend using pre-separated egg whites unless they are un-pasturized. These pre-boxed egg whites rarely work for meringues. 
  • Hazelnuts and almonds can be substituted for walnuts, peanuts and other dried ingredients that can be finely ground or chopped.