Preparation Time: 10 min.

Baking Time: 15 min.

Preheat oven to 200°C / 400°F


50g / 1 ¾ oz hazelnut powder

50g / 1 ¾ oz flour

150g / 5 ¼ oz. sugar

75g / 1/3 cup Bordier raspberry butter

4 egg whites

 Preparation :

Melt and brown the butter

Pouro the flour, sugar and hazelnut powder into a mixing bowl and stir.

Add the cooled brown butter and the egg whites (as is, unbeaten).

Mix with a spatual or whisk until the batter is smooth.

Fill the molds half full

Bake at 200°C / 400°F for 10 min.