Hazelnut and Almond Cookies


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

5 dozen


  • 8 egg whites

  • 1 ¾ cups white sugar

  • 2 ½ cups hazelnuts, skinned and chopped

  • 2 ½ cups chopped almonds


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

  2. 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.

  3. 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.

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

Nutrition Facts (per serving)

94 Calories
6g Fat
8g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 60
Calories 94
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 3%
Sodium 8mg 0%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Total Sugars 6g
Protein 3g
Vitamin C 0mg 2%
Calcium 22mg 2%
Iron 1mg 3%
Potassium 89mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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