Nutty Fingers
Method
(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.
Nutrition
| Nutritional values | Pr. 100g |
| Energy | 1703 kJ/407 kcal |
| Fat | 29 |
| - of which saturated fat | 6,8 |
| Carbohydrates | 15 |
| - of which sugars | 3,7 |
| - of which polyols | 2,0 |
| Dietary fiber | 24 |
| Protein | 12 |
| Salt | <0,01 |
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