Ingredients

• 2 Bergamots
• 10g Unsalted Butter
• 30g Hazelnuts
• 50g Ground Hazelnut
• 135g Icing Sugar
• 55g All Purpose Flour
• ½ teaspoon Baking Powder
• 125g Egg White
• 1 tablespoon Honey
• 1 pinch Salt

Tools

• Oven
• Pastry brush
• kCook Multi
• Financier pan
• Medium bowl
• Kcook bowl

Method

1. Pre-heat oven - 180°C
2. Grease a clean financier pan then set aside
3. Fit stir tool to kCook bowl
4. Add unsalted butter and hazelnuts to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 1 min, 80°C, speed 3
8. Transfer content of kCook bowl to medium bowl then set aside
9. Clean kCook bowl
10. Fit midi blade to kCook bowl
11. Add ground hazelnut, icing sugar, all purpose flour, baking powder, egg white, honey, salt and bergamot to the kCook bowl
12. Fit kCook bowl to kCook Multi
13. Attach lid to kCook bowl
14. Mix with filler cap removed - 2 min, speed 7
15. Spoon content of kCook bowl into financier pan
16. Transfer nuts to financier pan
17. Bake - 10 min, 180°C
18. Let cool
19. Serve

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