Italian Hazelnut Cookies

• hazelnuts↗2 cups
• sugar↗1 1⁄4 cups
• large egg whites↗4
• salt↗1⁄2 teaspoon
• vanilla extract↗1 teaspoon

Step-by-step instructions

1. 1

   Position 2 racks as close to the center of the oven as possible; preheat to 325 degrees F. Line 2 baking sheets with parchment paper or nonstick baking mats.

2. 2

   Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.

3. 3

   Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form.

4. 4

   Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.

5. 5

   Drop the batter by the tablespoons 2 inches apart on the prepared baking sheets.

6. 6

   Bake the cookies until golden brown, 25 to 30 minutes, switching the pans back to front and top to bottom halfway through.

7. 7

   Let cool on the baking sheets for 5 minutes.

8. 8

   Gently transfer the cookies to a wire rack to cool completely.

9. 9

   When the baking sheets are thoroughly cooled, repeat with the remaining batter.

10. 10

    NOTE: TO TOAST AND SKIN HAZELNUTS.

11. 11

    TO TOAST: Cook sliced or chopped nuts in a small dry skillet over medium-low heat, stirring constantly until fragrant and lightly browned, 2 to 4 minutes.

12. 12

    Toast whole hazelnuts on a baking sheet in a 350 degree F oven, stirring occasionally, until fragrant, 7 to 9 minutes.

13. 13

    TO SKIN: Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.