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Level
very easy
Prep Time
20 min
Total Time
50
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.

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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