Hazelnut and Almond Cookies

Rating: 4.63 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This northern Italian cookie is crispy on the outside and chewy within, with a nice nutty flavor.

By Chuck

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Recipe Summary

Servings:
60
Yield:
5 dozen
Nutrition Info
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (160 degrees C). Grease cookies sheets.

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  • In a large bowl, beat egg whites until frothy. Add sugar and beat until mixture is thick and white. Stir in chopped almonds and chopped hazelnuts.

  • Pour mixture into saucepan over low heat, stirring with a wooden spoon until thick and beige, about 10 minutes. Drop dough by teaspoonfuls onto cookie sheets about 1 inch apart.

  • Bake about 20 minutes, until cookies are dry to the touch. Let cool on wire rack.

Nutrition Facts

Per Serving:
94 calories; protein 2.6g; carbohydrates 8g; fat 6.4g; sodium 7.5mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Robin
Rating: 5 stars
09/25/2007
I have made these cookies twice and they are always well-received. I opted not to skin the hazelnuts at all - it adds more healthy fiber to the cookies. Cooking the batter long enough for it to be slightly firm will help the cookies bake up taller and not spread out. Adding cinnamon is also quite good. Read More
Helpful
(18)

Most helpful critical review

SAM100
Rating: 3 stars
11/13/2002
I was a bit disapointed in the height of the cookies I thought they would have baked higher rather than flat. It also took alot longer than I had anticipated since it was difficult to located filbert nuts NOT in the skin. I would have hoped for a more almond paste tasting center. Read More
Helpful
(14)
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Robin
Rating: 5 stars
09/25/2007
I have made these cookies twice and they are always well-received. I opted not to skin the hazelnuts at all - it adds more healthy fiber to the cookies. Cooking the batter long enough for it to be slightly firm will help the cookies bake up taller and not spread out. Adding cinnamon is also quite good. Read More
Helpful
(18)
CPYB
Rating: 4 stars
11/13/2002
I think this recipe is great so simple yet very tasty. I have tasted a similar version from one of our local Italian bakeries and had been searching for this recipe forever. I have added melted chocolate to the batter and it turned out quite well. Unlike the previous poster my cookies didn't spread at all which to me is wrong as I think they actually SHOULD come out flat and thin. As to the skinless hazelnuts I chopped mine in half in anticipation of the cookies coming out flat and roasted them in the oven and the skin just peeled right off. If you like nutty cookies this is a must try. Read More
Helpful
(17)
SAM100
Rating: 3 stars
11/13/2002
I was a bit disapointed in the height of the cookies I thought they would have baked higher rather than flat. It also took alot longer than I had anticipated since it was difficult to located filbert nuts NOT in the skin. I would have hoped for a more almond paste tasting center. Read More
Helpful
(14)
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AW
Rating: 5 stars
11/30/2009
These Italian cookies are the best. I've made them for two holiday seasons in a row now. The hazelnuts really give it a distinctive flavor and smell of the sugar in the egg white is delectable. I love the crunchy nuts and edges. Thanks Italy. Thanks Chuck for posting. Thanks Robin for making these for me. Read More
Helpful
(7)
Baking Fool
Rating: 5 stars
07/16/2009
I made these cookies for a dinner party last week and am about to repeat the recipe. it is perfect and great with panna cotta. Read More
Helpful
(3)
John Capuano
Rating: 5 stars
12/17/2015
I love these cookies they are some of the ones I miss most from the Italian bakeries back home in NY. I followed the directions but found that it is important to let the batter cool before spooning onto the parchment paper. Add some cinnamon or cocoa to the batter for a variation! Read More
Helpful
(1)
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boom
Rating: 5 stars
03/13/2013
yup they good Read More
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