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My review
Hazelnut and Almond Cookies
10 made it |
7 reviews
| 0 photos
Chuck
"This northern Italian cookie is crispy on the outside and chewy within, with a nice nutty flavor."
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Ingredients
servings 94Original recipe yields 60 servings (5 dozen)
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Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (160 degrees C). Grease cookies sheets.
- 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.
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
9/24/2007
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 ...
Most helpful critical review
11/17/2000
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 ...
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9/24/2007
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 ...
5/19/2001
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 mel...
11/17/2000
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 ...
11/29/2009
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. ...
7/16/2009
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.
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 spoo...