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Chocolate Hazelnut Cookies




Source of Recipe


Internet


List of Ingredients




Makes about 38

2 cups hazelnuts
1 1/2 cups sugar
12 ounces almond paste
1/4 cup unsweetened cocoa powder, preferably Dutch process
Pinch of salt
4 large egg whites, at room temperature



Recipe



Preheat the oven to 350 F. Spread the hazelnuts on a cookie sheet and bake until the skins are blackened and the nuts are lightly browned, about 15 minutes. Transfer the warm nuts to a kitchen towel and rub briskly to remove the skins. Coarsely chop 1/2 cup of the nuts and set aside.

Combine the remaining hazelnuts with the sugar in a food processor fitted with a steel blade, and grind to a fine powder. Add the almond paste and process until well mixed. Add the cocoa and salt and process until mixed, scraping down the bowl several times.

With the motor running, pour the egg whites and chopped hazelnuts into the hazelnut mixture. Process just until mixed.

Spoon heaping tablespoonfuls of the batter 1 1/2 inches apart onto parchment-lined baking sheets. Bake for 18 to 20 minutes, or until the cookies are firm on the outside but still chewy inside. Let them cool for 5 minutes on the baking sheet and then transfer to a rack to cool completely.