Ingredients
| ⅔ cup | Icing sugar, sifted |
| ¼ cup | Flour, sifted |
| ½ cup | Ground hazelnuts |
| 50 g | Dark chocolate, chopped (Main) |
| ½ tsp | Ground cinnamon |
| 90 g | Unsalted butter |
| 3 | Eggs, whites only |
| 24 | Hazelnuts, roasted |
coffee syrup
| ½ cup | Caster sugar |
| ½ cup | Espresso coffee (Main) |
Directions
- Preheat oven to 180C.
- To make the coffee syrup, place the coffee and sugar in a small saucepan over high heat.
- Stir to dissolve the sugar, bring to the boil and cook for 3-5 minutes or until thickened slightly. Cool.
- Place the flour, icing sugar, hazelnut meal, cinnamon and chocolate in a bowl and mix to combine.
- Make a well in the centre, add the egg white and butter and stir well to combine.
- Spoon into 24 lightly greased x 40ml-capacity muffin tins and top each with a hazelnut.
- Bake for 10-15 minutes or until cooked when tested with a skewer.
- Turn out onto a wire rack to cool. Spoon over the coffee syrup to serve.