Ingredients
- 2 cups hazelnuts, toasted and skinned (see Tip)
- 1 1/4 cups sugar
- 4 large egg whites
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Cooking Directions
Step 1
Position 2 racks as close to the center of the oven as possible; preheat to 325°F. Line 2 baking sheets with parchment paper or nonstick baking mats.
Step 2
Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
Step 3
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.
Step 4
Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets.
Step 5
Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25 to 30 minutes. 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.
Nutrition Info
- Serving: Per cookie
- Calories: 88
- Carbohydrates: 10g
- Fat: 5g
- Protein: 2g
- Dietary Fiber: 1g
- Saturated Fat: 0g
- Monounsaturated Fat: 4g
- Cholesterol: 0mg
- Potassium: 61mg
- Sodium: 46mg
- Exchanges: 1 other carbohydrate, 1 fat
- Carbohydrate Servings: 1/2