Part two in our edible Christmas Gift Recipes series is a delicious crunchy little biscuit. They go really well with ice creams and jellies and are perfect to and are perfect to have when having your friends for a Christmas cup of coffee!

COFFEE AND HAZELNUT MACAROONS

4ozs (110g) hazelnuts, skinned

8oz (225g) caster sugar

2 heaped teaspoon ground rice

2 egg whites

2 level tablespoons powdered instant coffee

2 baking sheets and some edible rice paper

Pre-heat oven to 150oC/Gas Mark 2

METHOD:

1. Grind the hazelnuts to a coarse meal in a food processor. Do not over grind as the hazelnuts will become very oily.
2. Put in a bow with the sugar and ground rice and mix well together
3. Stir in the unbeaten egg whites and coffee powder and continue to mix to a stiffish paste.
4. Line two baking sheets with the rice paper and put teaspoonfuls of the biscuit mixture on them, leaving room in between for expansion during cooking
5. Bake in the oven for 30-35 minutes or until crisp on top.
6. Leave to cool completely before lifting the biscuits from the baking sheet.
7. Store in an air tight tin.