Recipes
Hazelnut Cookies Recipe
Prep Time | 20 minutes |
Cook Time | 15 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 1 egg white
- pinch of Salt
- 1/3 cup granulated sugar
- 1/2 tbsp granulated sugar
- 2/3 cup hazelnuts
Ingredients
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Instructions
- Toast the hazelnuts in the oven at 180 degrees C (356 degrees F). Spread the nuts in a single layer on a baking sheet and toast until the skins are mostly split and the nuts are light golden brown and fragrant (about 15 minutes).
- Remove from the oven and rub the hazelnuts until the loose skins come off.
- Let them cool completely and pulse in a food processor until coarsely chopped.
- Preheat the oven to 150 degrees C (300 degrees F). Line a baking sheet with parchment paper.
- Beat the egg white and salt in a bowl with an electric mixer until stiff peaks form.
- Gently fold in the sugar and nuts.
- Spoon the batter on the baking sheet with a teaspoon or a tablespoon (it depends on how big you want your cookies) about 4 cm (1.5 inches) apart.
- Bake until golden brown, about 30 minutes. Remove and place on a wire rack to cool.
- Store the ugly but good cookies in an airtight container for up to 1 week.