3-Ingredient Hazelnut Cookies
- 2/3 cup skin-on hazelnuts (about 3 1/2 ounces)
- 1 large egg white
- Pinch of kosher salt
- 1/3 cup sugar
- Preheat oven to 350u0b0F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely. Pulse in a food processor until coarsely chopped.
- Reduce oven temperature to 300u0b0F. Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form. Gently fold in sugar and chopped hazelnuts until well combined.
- Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2" apart. Bake cookies until golden brown, 16-18 minutes. Transfer cookies to wire racks and let cool.
skinon hazelnuts, egg white, kosher salt, sugar
Taken from www.epicurious.com/recipes/food/views/3-ingredient-hazelnut-cookies (may not work)