Italian Hazelnut Cookies
- Ready In:
- 1hr 15mins
- Ingredients:
- 5
- Yields:
-
30 cookies
- Serves:
- 30
ingredients
- 2 cups hazelnuts, toasted and skinned
- 1 1⁄4 cups sugar
- 4 large egg whites
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract
directions
- Position 2 racks as close to the center of the oven as possible; preheat to 325 degrees F. Line 2 baking sheets with parchment paper or nonstick baking mats.
- Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
- Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form.
- Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
- Drop the batter by the tablespoons 2 inches apart on the prepared baking sheets.
- Bake the cookies until golden brown, 25 to 30 minutes, switching the pans back to front and top to bottom halfway through.
- Let cool on the baking sheets for 5 minutes.
- Gently transfer the cookies to a wire rack to cool completely.
- When the baking sheets are thoroughly cooled, repeat with the remaining batter.
- NOTE: TO TOAST AND SKIN HAZELNUTS.
- TO TOAST: Cook sliced or chopped nuts in a small dry skillet over medium-low heat, stirring constantly until fragrant and lightly browned, 2 to 4 minutes.
- Toast whole hazelnuts on a baking sheet in a 350 degree F oven, stirring occasionally, until fragrant, 7 to 9 minutes.
- TO SKIN: Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida