Categories: Egg dishes

Ingredients

• 1 generous Tbsp. unsalted butter, softened
• 2 Tbsp. all-purpose flour
• 3 Tbsp. finely ground almonds
• 2 Tbsp. finely ground hazelnuts
• 1/2 cup sugar
• 1 1/2 cups cold regular or low-fat milk
• 1 Tbsp. pure almond extract
• 4 large egg yolks
• 5 large egg whites

Directions

1. Preheat the oven to 400 degrees. Butter and sugar eight individual soufflé molds (3/4 cup each).

2. In a medium-size saucepan over medium-high heat, melt the butter, swirling the pan. Remove from the heat and add the flour, whisking until combined. Add the almonds, hazelnuts, 6 Tbsp. of the sugar, and the milk, place the pan over medium heat , and cook, whisking, until well combined and thick, about 4 minutes. Add the almond extract and egg yolks and whisk 1 minute.

3. Pour the mixture into a large bowl and cool to room temperature in a basin of ice water or refrigerate (this can be refrigerated, covered, up to 3 days).

4. In the bowl of an electric mixer or using a hand mixer and a large bowl, beat the egg whited until thick. Add the remaining sugar and continue beating until firm peaks form. Fold the beaten whites into the cooled egg-yolk mixture and fill the soufflé molds. Leave the tops rough. Run a moistened finger around the inner rim of each mold, to the depth of about 1/4 inch, making a space between the mixture and the mold. Bake until risen, firm on top, and golden, about 10 minutes. Serve immediately.

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