Hazelnut Cookie Perfection (Print Version)
# Ingredients:
→ Main Components
01 -
130g granulated sugar or superfine sugar
02 -
2 egg whites (large size)
03 -
250g ground almonds, hazelnuts, or walnuts
04 -
A small pinch of salt
05 -
1 tsp vanilla essence
→ Extra Add-ons
06 -
1/4-1/2 tsp ground cinnamon
07 -
21 Backoblaten baking wafers, or butter with a bit of flour for greasing
08 -
Semi-sweet or dark chocolate for dipping
# Instructions:
01 -
Set your oven to heat up at 160°C (325°F). Use a layer of parchment paper to cover your baking tray.
02 -
Take a dish that’s super clean, free of grease, and start whisking your egg whites with just a pinch of salt. Once soft peaks appear, slowly sprinkle in the sugar as you whip until glossy and stiff. This may take about 5-15 minutes depending on the sugar type.
03 -
Mix in the vanilla essence with the whipped whites.
04 -
Carefully fold your ground nuts into the whipped egg mixture using a silicone spatula.
05 -
If you’re using Backoblaten, lay them on the parchment-lined tray. Otherwise, lightly grease the parchment with butter and sprinkle it with some flour.
06 -
Spoon or pipe small piles of the batter onto the tray using an ice cream scoop, two teaspoons, or a piping bag. If you want, put a whole nut on top of each before baking.
07 -
You can leave the shaped dough sitting on the tray for 1-2 hours to create a crunchier outer layer.
08 -
Pop them in the oven to bake for 20 minutes.
09 -
Transfer them to a cooling rack and let them sit for half an hour to cool completely.
10 -
For an extra bit of indulgence, coat the bottoms of the cookies in melted chocolate and leave them to firm up.
# Notes:
01 -
Add a light sprinkle of cinnamon (around 1/4-1/2 tsp) for a warm spice kick.
02 -
Flatten the batter more for crunchier cookies, or pile it slightly higher for a soft center.