Hazelnut & Polenta Wedges

prep 10 mins cook 35 mins
  • 150 g (5 oz) blanched hazelnuts
  • 150 g (5 oz) polenta
  • 125 g (4 oz) caster sugar
  • 100 g (3½ oz) slightly salted butter, softened
  • 50 g (2 oz) icing sugar, sifted

Put the hazelnuts in a food processor and process until fairly finely chopped. Scoop out 3 tablespoons of the hazelnuts, then whizz the nuts in the processor until the consistency of ground almonds. Add the polenta, caster sugar and butter and blend to a paste.

Pack into a greased and base-lined 18 cm (7 inch) sandwich tin (see page 13) and press down in an even layer with your fingers. Sprinkle with the reserved hazelnuts. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 35 minutes or until risen, pale golden and still very soft. Leave to cool in the tin.

Beat together the icing sugar and a dash of water in a bowl to make a smooth, spoonable icing, then drizzle over the biscuit and cut into wedges.

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