Italian Hazelnut Cookies

r_12a031ab-2d3d-d87d-78bc-a7e029d250e52686

Source: Eating Well

Ingredients

Yields: 30 Cookies (15 Servings)

Grams

2 cups Hazelnut Meal 224g
1 1/4 cups Sugar 250g
4 Egg Whites 120g
1/2 tsp Salt 3g
1 tsp Vanilla Extract 4.2g

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Preheat oven to 325°F. Line cookie sheets. In food processor, pulse nuts and sugar until resembles meal. Transfer to bowl. Separately, beat egg whites and salt until stiff peaks form. Fold into nut meal. Gently mix in vanilla. Bake tablespoonfuls 25min, rotating pans mid-way. Transfer liners to cool cookies. Cool cookie sheets before next batch.

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Necessary Equipment: Blender or Processor

Blender or Processor

Nutrition

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Nutrition

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