Nut cookies
Description
The recipe won't take much time. Instead of or in addition to hazelnuts, you can use dried fruits, almonds, pistachios, candied fruits, ground cinnamon, or ginger. Once cooled, the cookies can be coated with chocolate glaze. Store the cookies in a tightly sealed glass container for up to 1 week. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. Beat the chilled egg whites with a mixer until white foam forms.
- 2
Step 2
2. Add ground vanilla.
- 3
Step 3
3. Add sugar.
- 4
Step 4
4. Beat at low speed of the mixer for another 5 minutes, until soft peaks form.
- 5
Step 5
5. Add the hazelnut kernels, ground in a blender, to the beaten egg whites and gently fold in with a spatula using bottom-to-top motions.
- 6
Step 6
6. Transfer the resulting mixture to a large saucepan and place it on the stove over low heat. Constantly stir with a spatula to prevent the mixture from sticking to the bottom of the pan, and wait until the egg whites turn light beige and slightly reduce in volume.
- 7
Step 7
7. Using two tablespoons, place the cookies onto a baking sheet lined with parchment paper and bake for 50 minutes at 130 degrees.
- 8
Step 8
8. When the cookies become dry and light, place them on a rack on the table and let cool.