Hazelnut and Almond Cookies

Hazelnut and Almond Cookies

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

servings 94 cals
Serving size has been adjusted!
Original recipe yields 60 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  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

Read all reviews 7
  1. 8 Ratings

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Most helpful positive review

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

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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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 ...

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...

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 ...

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 made these cookies for a dinner party last week and am about to repeat the recipe. it is perfect and great with panna cotta.

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...

yup they good

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