Hazelnut and Almond Cookies Recipe - Allrecipes.com
Hazelnut and Almond Cookies Recipe

Hazelnut and Almond Cookies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 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 to be slightly firm will help the cookies bake up taller and not spread out. Adding cinnamon is also quite good.

 
Most Helpful Critical Review
Nov 13, 2002

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 filbert nuts NOT in the skin. I would have hoped for a more almond, paste tasting center.

 

7 Ratings

Nov 13, 2002

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 melted chocolate to the batter and it turned out quite well. Unlike the previous poster, my cookies didn't spread at all, which to me is wrong as I think they actually SHOULD come out flat and thin. As to the skinless hazelnuts, I chopped mine in half, in anticipation of the cookies coming out flat, and roasted them in the oven, and the skin just peeled right off. If you like nutty cookies, this is a must try.

 
Nov 30, 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. I love the crunchy nuts and edges. Thanks Italy. Thanks Chuck for posting. Thanks Robin for making these for me.

 
Jul 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.

 
Mar 13, 2013

yup they good

 

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Nutrition

  • Calories
  • 94 kcal
  • 5%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 7 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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