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Hazelnut Fingers

Makes 40


  • 1 cup Australian thickened cream
  • 1 cup caster sugar
  • 1/2 cup ground hazelnuts
  • melted dark chocolate, for dipping
Download Recipe (PDF)


  1. Bring cream and sugar to the boil, stirring occasionally until sugar dissolves. Boil rapidly until mixture reaches 115C. Stir through hazelnuts. Spoon mixture into a buttered foil lined 25cm x 6cm pan. Allow to set in refrigerator. Turn out and slice into 40 fingers. Dip ends in melted chocolate and allow to set.

Nutritional Information

Nutrients per serve:
Energy (kj) 213
Fat, Total (g) 3
Carbohydrates (g) 6
Sodium (mg) 0
Calcium (mg) 5
Iron (mg) 0


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