Monday, May 28, 2012

ITALIAN HAZELNUT COOKIE


Do you want something you can whip up in no time using only
three ingredients?  Do you love the flavor of hazelnuts?
This flourless, butterless, dainty wafer will rise to the occasion.
They are delicious and addicting! 


Toast and skin the hazelnuts .. pulse with sugar.


Pulse until it turns into finely ground meal.


Whip egg whites until stiff peaks form.


Gently fold the egg whites into the nut mixture.


Snip the corner off a small plastic bag and place into a drinking glass.
Fill with batter.


Pipe tiny 1-inch circles onto parchment-lined baking sheet.


Bake until golden brown.


Enjoy plain ... sandwich two together with Nutella ..
or eat with strawberries and ice cream  .. yum!
recipe, courtesy of The Purple Foodie

ITALIAN HAZELNUT COOKIES

1 cup hazelnuts, lightly toasted and skinned*
½ cup sugar
2 large egg whites
pinch salt
½ tsp. vanilla

Pulse nuts and sugar in food processor until finely ground.
Scrape into a mixing bowl.
Beat egg whites and salt with electric mixer on medium high until
stiff peaks form.
Carefully fold egg whites into nut mixture with a rubber spatula. 
Add vanilla; mix gently until thoroughly combined.
Transfer mixture into a plastic bag or disposable piping bag.
Snip off tip.  Line two baking sheets with parchment paper. 
Pipe batter onto parchment in small circles about 1-inch in diameter
and an inch apart.  Tap baking sheet on counter to help spread cookie.
Bake in center rack of preheated 325° oven until golden brown for
5 to 7 minutes.  Watch carefully as they can go from golden to
 brown very quickly.
Cool on baking sheets for 5 minutes.  Remove to wire rack to
cool completely.  Store in airtight container up to a week.

Note: I had to bake my cookies for 10 to 12 minutes.  Every oven is
different so you will have to experiment to find a baking time that
works for you.  Cookies should be crisp when cool.

* Peeling hazelnuts: spread hazelnuts evenly on ungreased shallow pan.
Bake in 350° oven for 5 to 10 minutes, stirring or shaking often.
Spread toasted hazelnuts on one half of tea towel. Fold other half over
to cover nuts.  Rub vigorously back and forth for 1 to 2 minutes, pressing
 down until almost all skins are removed.
You many not be able to remove all skins, but outer paper skins
 should come off.


1 comment:

  1. O, Judy, these look sooooo good. I want one right now, for my coffee break. Sometimes when I look at the good food you prepare, I wish there wouldn't be so many miles between us, so I could drop in 'Hutterite style' and share a meal or snack with you.

    ReplyDelete