Italian Hazelnut Cookies
Recipe: #13843
August 14, 2014
Categories: Desserts, Cookies, Dropped, Eggs, Hazelnut, Italian, Baby Shower, Christmas, Fathers Day, Game/Sports Day, Mothers Day, Passover, Potluck Oven Bake, Gluten-Free, Kosher, Low Cholesterol, Non-Dairy, Vegetarian, more
"jovinacook blog amazing no flour"
Ingredients
Nutritional
- Serving Size: 1 (16.2 g)
- Calories 80.8
- Total Fat - 4.7 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 19.5 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 0.7 g
- Sugars - 8.7 g
- Protein - 1.1 g
- Calcium - 9 mg
- Iron - 0.4 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Toast nuts in 275 degree oven for 10- 15 minutes, then fold into towel and rub skin off.
Step 2
In mixer beat egg whites salt and cinnamon.
Step 3
In food processor add nuts and sugar, process until finely ground. Add vanilla last couple pulses. Fold in whites, gently.
Step 4
In 325 degree oven.
Step 5
Drop by teaspoon 2 inches apart onto silpat or parchment paper onto baking sheet.
Step 6
Put in center of oven. Bake 25 minutes moving around so none get to brown. Let rest on cookie sheet 5 minutes, gently remove.
Tips
No special items needed.