Soft Hazelnut Biscuits with Honey & Raisins

The recipe came about when I made an attempt at a coconut-lemon pie for which I needed a few egg yolks. It always feels wrong to throw away separated egg whites and meringue is not something I make very often. So some of the remaining egg whites I was able to use up for these soft, slightly chewy nut biscuits. Make them from egg whites, whenever you have a few left over and freeze them if they’re not eaten immediately.

Traditional Swedish Hazelnut biscuits are baked with just three ingredients: ground nuts, whipped egg whites and sugar. Without sugar, they’re obviously a bit different in texture, but not necessarily for the worse.

I chose to bake them with honey but if you want them completely free of sugars, you can use stevia powder (about 3 tbsp) instead, and in that case, cut down on the amount of ground nuts. In any case, they are very nutritious and rich in protein and thus quite filling.


200 g hazelnuts (or any other nut)
2-3 egg whites depending on egg size
50 g honey
1 heaping handful of raisins (about 75 g)

Grind the nuts in a food processor. Beat egg whites until stiff, as for meringue. Add honey to the egg whites and whisk.

Add the nut meal and raisins and mix until smooth. Spoon the batter onto a baking tray covered with baking paper. Bake at 175 degrees for 8-10 minutes.


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