Italian Hazelnut Cookies Recipe

Ingredients for Italian Hazelnut Cookies

• Hazelnuts
• ½ cup granulated sugar
• 3 large egg whites
• Pinch of salt
• Vanilla Extract

How to Make Italian Hazelnut Cookies

1. Position 2 racks in the center of your preheated oven (325°F/160°C).
2. Line 2 baking sheets with parchment paper.
3. In a food processor, pulse 1 cup hazelnuts and ½ cup granulated sugar until finely ground.
4. Scrape the mixture into a large bowl.
5. In a separate bowl, beat 3 large egg whites and a pinch of salt with an electric mixer on high speed until stiff, glossy peaks form.
6. Gently fold the egg whites into the hazelnut mixture using a rubber spatula until just combined.
7. Stir in 1 teaspoon vanilla extract.
8. Drop rounded tablespoons of batter onto the prepared baking sheets, leaving 2 inches between each cookie.
9. Bake for 25-30 minutes, rotating the baking sheets halfway through, until golden brown.
10. Let the cookies cool on the baking sheets for 5 minutes before gently transferring them to a wire rack to cool completely.
11. Repeat with any remaining batter, ensuring your baking sheets are thoroughly cooled before each batch.