5.5ounceshazelnutsshelled, roasted, skinned and ground
5.5ouncesdark or baking chocolategrated
5.5ouncespowdered sugar
1egg whiteor 1.4 ounces aquafaba
1teaspoonsour cherry liquoror rum, non-alcoholic option: orange or lemon juice*
3-4ounceschopped hazelnutsshelled, roasted, skinned and chopped
Instructions
Oil your hands to prevent sticking.
In a medium size bowl combine all ingredients. Mix well with hands until the mixture has the texture of clay.
Form little balls (the size of half a golf ball).
Dip balls in chopped hazelnuts to cover on all sides. Leave in a cool place to toughen.
Transfer to a cookie box. Keep in a dry, cool place for up to 10 days.
Video
Notes
Walnuts or almonds can be used instead of hazelnuts.Store in a cool, dark place for up to 10 days.If using orange or lemon juice, the best is to make a reduction by boiling them on low until they have syrup consistency.