Ingredients
Method
Preparation
- Heat the oven to 350°F (175°C).
- Place hazelnuts on a baking sheet and toast in the oven for 10 minutes, rolling around once to ensure even cooking.
- Let the hazelnuts cool completely.
- Place the nuts in a dishtowel and roll them around to remove most of the skins.
- Reduce the oven heat to 300°F (150°C).
- Transfer the toasted, peeled hazelnuts to a food processor. Add 1/4 cup sugar and the salt, then grind until reaching desired consistency.
Meringue Making
- In a large bowl, beat the egg whites with an electric mixer until very foamy.
- Slowly pour in the remaining 3/4 cup sugar and continue to beat until stiff peaks form.
- Fold in the ground hazelnuts, espresso powder (if using), and chopped chocolate.
Baking
- Line two large baking sheets with parchment paper.
- Scoop the batter into 1 1/2 tablespoon mounds with space between them.
- Bake for 25 minutes, until the cookies are very faintly golden.
- Let cool on the baking sheet for 5 to 10 minutes before transferring to racks.
Nutrition
Notes
These cookies keep well at room temperature in an airtight container for up to 1 week. For gifting, stack cookies in a box and tie with twine.