Italian Hazelnut Cookies regular and Gluten Free Recipe

How to make it

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• 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. Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
• 3. Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
• 4. Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets.
• 5. Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25 to 30 minutes. Let cool on the baking sheets for 5 minutes. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter.
• Tips:
• Tip: Toast whole hazelnuts on a baking sheet in a 350 degrees F oven, stirring occasionally, until fragrant, 7 to 9 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.
• MAKE AHEAD TIP: Store in an airtight container for up to 1 week.
• Equipment: Parchment paper or nonstick baking mats