This is a popular Christmas cookie in Germany. It’s easy to make and, with no added fat, will keep throughout the Christmas season.
250 grams ground hazelnuts or 2 cups whole, roasted and blanched hazelnuts.
4 egg whites
½ cup sugar
whole hazelnuts for decorating
If using whole hazelnuts,* chop them as fine as possible in a food processor. Beat the egg whites until stiff, then add the sugar slowly with the mixer still running. Set your timer for 10 minutes and continue beating. A very stiff meringue will form. Add the hazelnuts to the meringue and mix by hand.
Drop spoonfuls of this mixture onto cookie sheets covered with pergament (parchment) paper. Place a whole hazelnut in the middle of each cookie and bake at 325 for 18-20 minutes. Cool and store in airtight containers.
*Ground hazelnuts may be available somewhere in the U.S., but I don’t know where. Blanched, roasted hazelnuts are available at Trader Joe’s.
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