These hazelnut cookies, coming straight out of Italy, and the most delightfully light, crispy cookies you've ever tried. Perfect for coffee or tea time.
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Stephanie Stiavetti
2cupshazelnutstoasted and skinned*
Position 2 racks as close to the center of the oven as possible. Preheat the oven to 325°F (163°C). Line 2 baking sheets with parchment paper or nonstick baking mats.
Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl. NOTE: Do not process nuts for longer than necessary to get them to a fine consistency. When they heat up, the oil will separate from the nut matter and you’ll end up with an awful mess. If this happens, you have to toss them (or continue processing to turn them into nut butter) and start with a new portion of nuts. Watch carefully for darkening down near the bottom of the food processor bowl!
Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets. The runny batter will spread quickly, so make sure you leave space!
Bake the cookies until golden brown, about 25 to 30 minutes, switching the pans back to front and top to bottom halfway through. Let cool on the baking sheets for 5 minutes. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter.
*If your hazelnuts are not already toasted: Preheat oven to 350°F(176°C). Toast whole hazelnuts on a baking sheet, stirring occasionally, until fragrant, 7 to 9 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins. The skin won’t come off of all of them… don’t even bother trying if a few resist. The dark skin won’t harm the cookies if you blend them well.