Serves: 20 cakes1) Preheat oven to 180C/Gas Mark 4. Line 2 mini muffin tins with mini muffin cases, or set out 20 mini muffin cases on a baking sheet. Lightly spray liners with nonstick spray and sprinkle the hazelnuts into the bottom of each muffin liner.
2) Whisk the flour, cocoa, wheat germ, oats, spices and salt together in a medium bowl.
3) With an electric mixer on medium speed, beat the butter and sugar in another bowl until combined, about 2 minutes. Add the egg yolks and beat together. Add the dry ingredients and mix until just combined.
4) Scoop a tbsp of dough (about 20g) into each mini muffin case, on top of the nuts. (Alternatively, drop heaping tablespoons of the dough onto a parchment-lined baking sheet and top with chopped nuts.) Bake until the biscuits are cooked through and the nuts are toasty, about 15 minutes (drop biscuits will bake slightly faster). Transfer to a rack to cool.
Busy Baker's Tips:
Store in an airtight container for up to a week.
Freeze formed dough in cups for up to 1 week. Baked biscuits can also be frozen for up to 2 weeks.
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