Shelled hazelnuts are hard to find in grocery stores, but it's worth seeking them out – shelling is not difficult, but it is time-consuming. If you can only find hazelnuts in the shells, roast on a cookie sheet for about 15-20 minutes, then crack open using a nutcracker. Place nutmeats in a clean dish towel, twist the top so they stay together, and rub briskly to remove the papery skins. (It's OK to leave some of the skins on). Roasting makes them more flavorful, too.
Ingredients
- 12 oz. shelled hazelnuts
- 8 large egg whites
- 1½ cups sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla
About this recipe
Makes about 2 dozen These “ugly but good” hazelnut cookies are made using an unusual technique: finely chopped nuts and meringue are cooked first atop the stove, then cookies are baked. The result is nutty, caramelly and delicious. Store airtight.
Instructions
Preheat oven to 300 degrees. Toast hazelnuts on a baking sheet for 10-12 minutes. Empty onto a clean kitchen towel, then twist and rub vigorously to remove the skins. Place in a food processor to chop coarsely. In a large, clean bowl, Beat egg whites until frothy. Gradually add sugar and beat until stiff peaks form. Add salt and vanilla. Fold in hazelnut mixture. Transfer mixture to a saucepan and cook over very low heat, stirring constantly, until the mixture turns dark brown and pulls away from the side of the pan, about 8 to 10 minutes. Let mixture cool for 10 minutes.
Preheat oven to 275 degrees. On a parchment-lined baking sheet, drop spoonfuls of the mixture, spacing two inches apart. Bake 25-30 minutes. Let cool completely before removing from the sheet. Store airtight.
