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Recipe Summary

total:
1 hr 40 mins
Yield:
25 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°.

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  • In a small bowl, whisk together the flour and salt.

  • In a medium bowl, whisk together the egg whites, egg, sugar, and vanilla extract. Add the hazelnuts and stir to combine. Refrigerate the mixture for 30 to 45 minutes.

  • Stir the flour mixture into the cooled egg mixture until it forms a thin, runny dough.

  • Cover two baking sheets with parchment paper. Place a teaspoon of the dough onto a baking sheet and, with the back of a spoon, gently spread it into a 1- to-1 1/2-inch circle. Repeat with the remaining dough, spacing the cookies 2 inches apart.

  • Bake the cookies until the edges are golden brown, 15 to 18 minutes. Let them cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack.

  • Make sandwiches by spreading 1/2 teaspoon of the chocolate-hazelnut spread on one cookie, then placing a cookie on top.

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