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Butter for greasing 
8 ounces blanched hazelnuts 
Zest of 1 lemon 
Zest of 1 orange 
1/2 cup superfine granulated sugar 
3 egg whites 

Preheat oven to 375 degrees. Butter a 10 x 15 1/2-inch cookie sheet. Roughly chop or pound hazelnuts and put them in a large mixing bowl, mince or grate lemon and orange zests, add to hazelnuts and stir in sugar. Whip whites in a standing mixer until stiff and peaky. With a rubber spatula, gently fold whites into hazelnut mixture until fully blended. 

Scoop up batter 1 soupspoon full at a time drop onto cookie sheet (use another spoon to assist). Leave about 1/2 inch free around each cookie, and repeat until batter is used up. Bake 20 to 25 minutes until firm. 

Let cookies cool and harden on cookie sheet, store in sealed tin can for several weeks. Yields about 24 cookies