Indulgent Hazelnut and Almond Fingers

Indulgent Hazelnut and Almond Fingers

An Egg-citing Sunny Queen Recipe Perfect for Easter

As much as we love the excuse of eating chocolate at Easter every year, the season is also very much about eggs, and not just the chocolate kind!


Eggs are a key part of Easter celebrations; whether it be for egg hunts or shell decorating, but as one of the most versatile and healthy natural foods on the planet, free-range eggs can be a scrumptious and egg-quisite addition to your Easter celebration menu.


When choosing your Free Range eggs, make sure you select Sunny Queen's Free Range eggs, because not all free range eggs are the same. At only 1500 hens per hectare, the Sunny Queen chooks have six times more space to play all year round compared to most other free range hens.


Sunny Queen Farms' Managing Director, John O'Hara says: "Eggs are so versatile and easy to use, whether your menu includes hot cross buns or meringue for afternoon tea, eggs can fit in anywhere during the Easter meal."


Indulgent Hazelnut and Almond Fingers

Serves: 36


100 grams ground hazelnut
250 grams ground almonds
¼ cup plain flour
¾ cup caster sugar
3 Sunny Queen Egg whites
155 grams dark chocolate
30 grams copha


Mix almonds and hazelnuts with flour until well combined
Beat egg whites in a clean bowl until frothy. Add sugar to egg whites and beat on high for 3 minutes. Fold in the flour and nut mixture.
Spoon into a piping bag with a 2cm plain nozzle. Pipe into 8cm fingers into a lined baking tray.
Bake in an oven 150 degrees C. for 15 minutes. Remove from trays and cool racks.
Melt chocolate and copha in the microwave for 4 minutes on medium, checking and mixing every minute until melted.
Dip half of each finger into the chocolate, place on foil until set, drizzle remaining chocolate over end to decorate.
Store in the fridge in an air tight container.