Yields 36 Cookies
Ingredients
1 1/2 cups hazelnuts
1 cups granulated sugar, divided
1/4 teaspoon fine sea or table salt
4 large egg whites
2 teaspoons instant espresso powder (optional)
8 ounces (about 1 1/3 cups) miniature chocolate chips or bittersweet chocolate, chopped small
1 cups granulated sugar, divided
1/4 teaspoon fine sea or table salt
4 large egg whites
2 teaspoons instant espresso powder (optional)
8 ounces (about 1 1/3 cups) miniature chocolate chips or bittersweet chocolate, chopped small
Method
Heat oven to 350 degrees F. Place hazelnuts on a baking sheet and toast in oven for 10 minutes or until golden, rolling around once to ensure they cook evenly. Let cool completely. Place nuts in a dishtowel and roll them around so that the skins largely come off. Reduce heat to 300 degrees F.
Transfer toasted, peeled hazelnuts to a food processor and add 1/4 cup sugar and the salt. Grind until well-chopped but not fully powdery.
In a large bowl, beat egg whites with an electric mixer until very foamy. Slowly pour in remaining 3/4 cup sugar, beating the whole time. Beat until stiff peaks form; when you lift the beater, they should flop over slightly after forming a peak. Fold in nuts, espresso powder (if using) and chocolate.
Line two large baking sheets with parchment paper or a nonstick baking mat. Scoop batter into about 1 1/2 tablespoon mounds with about an inch of space between them. Bake for 25 minutes, until very faintly golden. Let cool on baking sheet for 5 to 10 minutes, after which they’ll be easier to remove with a thin spatula. Let finish cooling on racks.
Cookies keep at room temperature in an airtight container for a week.
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