With Sweet Dreams and Even Sweeter Days

Saturday, March 12, 2011

Hazelnut Cookies

I am back from my week long Florida getaway!  It was amazing and went by far too fast.  From Clearwater to Sarasota to Key West and back again, I ate my way through all of Florida's best eateries and I have plenty of stories to share with you.

One of the highlights of my trip?  My gram beating me at a double tequila shot in Margaritaville.  

Clearly I have to work on my game.

But before I go into all the wonderful details of my Florida trip, I have a few recipes from before I left to share with you!

The recipe was not on the top of my list to try.  It didn't look that amazing to me and the reviews I had read on it were only sub-par.  

But there was a bag of hazelnuts sitting on my shelf, and two egg whites that were going to go bad, so I figured what the heck.

And let me tell you, I am SO glad I tried these.  Texturally, they are crisp yet tender on the outside and chewy on the inside.  They are much more filling than any other cookie I have tried with no butter and only egg whites.  

The ground hazelnuts give them a nutty and sweet flavor, but not overbearingly so.  These would be perfect with a brunch spread of fruit, cheese, and maybe some whipped cream or with a cup of coffee!

One note about these is Martha wanted me to form them into little pyramids, but quite honestly this just wasn't working for me.  I'm not sure what my deal was, but all I could crank out were these little triangle like beings.

Hey, I still think they're cute.

Any shape you do for these should be ok but be warned, they don't change at all during baking so the shape you put them in the oven as is what they will look like when they come out.


Hazelnut Cookies
Servings: 12

1 1/3 cup hazelnuts (I use chopped- I couldn't find whole to save my life)
3/4 cup sugar
2 egg whites
1/4 teaspoon salt
3/4 cup flour
1/2 teaspoon vanilla

Process hazelnuts and 1/4 cup sugar in the bowl of a food processor until well combined and a fine powder.  Beat egg whites and salt in the bowl of an electric mixer with the whisk attachment until soft peaks form.  Add remaining 1/2 cup sugar and beat until stiff peaks form.  Add hazelnut mixture, flour, and vanilla and mix on medium-low speed until just combined.  Refrigerate for at least one hour (or up to a day).  Preheat oven to 375 degrees.  Mold heaping tablespoons of batter on greased baking sheet into pyramids (or triangles... or really just cute mounds).  Space about 2 inches apart.  Bake cookies 15-18 minutes.  Let cool and serve.  Cookies are best served on the day they are made.

Recipe adapted from: Martha Stewart's Cookies

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