- Prep Time
- 20 mins
- Total Time
- 50 mins
- Makes
- 24 cookies
Ingredients
- 2 cups
- whole, shelled hazelnuts
- 500 mL
- 2
- egg whites
- 1 cup
- sugar
- 250 mL
- 1 tsp
- vanilla extract
- 5 mL
Directions
- Step 1
- Preheat oven to 325°F (160°C). Spread hazelnuts on baking sheet. Bake 6 to 8 min. or until fragrant and skins are blistered. Cool slightly then wrap in clean tea towel and rub to remove skins. Place nuts in food processor. Pulse to a fine meal. Set aside. Increase oven temperature to 350˚F (180˚C).
- Step 2
- In bowl, beat egg whites with hand mixer until soft peaks form. Gradually, beat in sugar to stiff glossy peaks. Beat in vanilla. Fold in ground hazelnuts until just combined.
- Step 3
- Drop batter by tablespoonfuls on parchment paper-lined baking sheets, 2-in. (5-cm) apart. Bake 18 to 20 min., or until firm to the touch and lightly golden.
- Step 4
- Remove from oven. Let stand on baking sheet 5 min. before transferring cookies to rack to cool completely. Store in airtight container up to 1 week.
Tip
Drizzle with melted chocolate or sandwich chocolate hazelnut spread between two cookies to make hazelnut sandwich cookies.
Nutrition Facts
- Nutrition Description:
- Per serving (1 cookie):
- Calories:
- 120
- Fat:
- 7
- Saturated Fat:
- 0
- Carbs:
- 10
- Fibre:
- 1
- Sugar:
- 9
- Cholesterol:
- 0 mg
- Protein:
- 2
- Sodium:
- 5 mg
- Potassium:
- 0
