Ingredients
Method
Roast the Hazelnuts:
- Preheat the oven to 350°F (175°C). Spread raw hazelnuts (or almonds) on a baking sheet in a single layer and roast for 8-12 minutes until the skins split. Rub the roasted nuts in a clean kitchen towel to remove most of the skins, then allow them to cool.
Prepare the Nut Mixture:
- Place the cooled hazelnuts in a food processor with half of the sugar. Pulse carefully to chop them into a coarse mixture, avoiding nut butter. Set aside.
Whisk the Egg Whites:
- In a clean, grease-free bowl, whisk the egg whites and a pinch of salt at high speed until soft peaks form. Gradually add the remaining sugar while continuing to whisk until stiff peaks form and the mixture is glossy.
Combine the Nut and Egg Mixtures:
- Gently fold the processed nut mixture into the whipped egg whites using a spatula, preserving the air in the mixture.
Cook on the Stovetop:
- Transfer the mixture to a non-stick skillet over medium heat. Stir constantly for about 5 minutes as the mixture thickens and darkens slightly. Keep the heat at medium to avoid burning.
Shape the Cookies:
- Preheat the oven to 300°F (150°C). Use two spoons to form rustic clumps of the mixture onto a parchment-lined baking sheet, spacing them apart.
Bake the Cookies:
- Bake for 25-30 minutes until the cookies are dry to the touch. Allow them to cool completely before removing them from the parchment paper. The finished cookies should have a crispy exterior with a chewy interior.
Notes
- These cookies can be stored in an airtight container for up to 2 weeks.
- You can substitute almonds for hazelnuts for a Tuscan variation.
- To add a twist, try folding in cocoa powder or ground spices like cinnamon for added flavor.
- For longer storage, freeze the cookies by layering them with parchment paper in an airtight container. Allow to thaw slowly.