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“A nice treat for Passover.”
3 dozen

Ingredients Nutrition

  • 1 cup hazelnuts, toasted (filberts)
  • 1 cup sugar
  • 14 cup unsweetened cocoa
  • 1 ounce unsweetened chocolate, chopped
  • 18 teaspoon salt
  • 2 large egg whites
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F.
  2. Line large cookie sheet with kitchen parchment or foil.
  3. In food processor with knife blade attached, blend toasted hazelnuts with sugar, cocoa, chocolate, and salt until finely ground.
  4. Add egg whites and vanilla, and process until blended.
  5. Remove blade from processor.
  6. Drop batter by rounded teaspoons, 2 inches apart, on cookie sheet.
  7. If necessary, with moistened fingertip, push batter from teaspoon.
  8. Bake cookies 10 minutes or until tops feel firm when lightly pressed.
  9. Cool cookies completely on cookie sheet on wire rack.
  10. If you want to reuse cookie sheet right away, let cookies cool slightly, about 5 minutes, then slide parchment or foil, with cookies attached, onto wire rack and let cookies cool completely.
  11. When cool, carefully peel cookies off parchment or foil.
  12. Store cookies in tightly covered container up to 2 weeks.

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