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1-1/4 c chopped hazelnuts
2/3 c sugar
3 tbsp all purpose flour
1 tbsp cornstarch
Pinch of salt
3 tbsp butter, melted and cooled
1 tsp vanilla
1 tsp cinnamon
3 egg whites

Mix hazelnuts, sugar, flour, cornstarch and salt in a large bowl. Blend butter, vanilla and cinnamon in small bowl then add to nut mixture and 
blend well. Add egg whites and mix until smooth. Chill 30 minutes.

Line a baking sheet with foil. Drop the batter by tbsp about 2" apart.
Dip a small metal spatula in cold water and spread cookies to 1 " width. 
Bake at 400 F for 7-8 minutes (until deep golden brown) and allow cookies to cool.