-
1
Preheat oven to 400 degrees.
-
2
Spread hazelnuts across baking sheet, and bake until skins are lightly browned, about 5 minutes; do not turn off oven.
-
3
Roll nuts in a clean kitchen towel.
-
4
Pressing lightly on towel, roll back and forth to loosen skins of nuts.
-
5
Transfer skinned nuts to a food processor.
-
6
Chop until nuts are the size of chocolate chips.
-
7
Transfer to a bowl and set aside.
-
8
Spread almonds on a baking sheet and bake until lightly browned, about 5 minutes; remove from heat.
-
9
Reduce oven to 350 degrees.
-
10
Allow nuts to cool, and place in bowl of a food processor.
-
11
Add sugar, and process until almonds are very finely ground, 30 to 40 seconds.
-
12
Add 2 egg whites, jam and lemon zest.
-
13
Pulse until blended; mixture should be thick and tacky when pressed with fingertip.
-
14
If dry, add a teaspoon of remaining egg white, and pulse; repeat if necessary to reach desired consistency.
-
15
Transfer mixture to a large bowl.
-
16
Add hazelnuts, and knead by hand until blended.
-
17
Lightly wet hands to prevent sticking.
-
18
Divide dough in half, then divide each half into 8 pieces, for a total of 16 pieces.
-
19
Shape pieces into balls, and place eight balls on each of two parchment-lined baking sheets.
-
20
Position oven racks in top and center thirds of oven.
-
21
Bake macaroons until golden brown, 18 to 22 minutes, reversing baking sheets from front to back and top to bottom halfway through cooking time.
-
22
Store for up to one week in an airtight container, or freeze for up to one month.
