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1
Preheat the oven to 400.
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2
Spread the hazelnuts on a rimmed baking sheet and toast in the oven for about 10 minutes, or until deeply browned.
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3
Let the hazelnuts cool slightly, then transfer them to a kitchen towel and rub vigorously to remove the skins.
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4
Let the nuts cool completely, then transfer them to a food processor with the 1/4 cup of granulated sugar.
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5
Process just until the hazelnuts are finely ground.
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6
In a large bowl, cream the butter with confectioners' sugar.
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7
Beat in the egg yolks and vanilla.
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8
Stir in the ground nuts, flour, cinnamon and salt to make a smooth dough.
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9
Pat the dough into a disk, wrap in plastic and refrigerate until firm, about 2 hours.
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10
Divide the dough in half and refrigerate 1 half.
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11
On a lightly floured surface, roll out the other half to a 12-inch square.
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12
Cut the dough into sixteen 3-inch squares.
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13
Cut the squares on the diagonal to form 2 triangles each.
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14
Arrange the triangles about 1 inch apart on baking sheets and refrigerate until well chilled, about 15 minutes.
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15
Preheat the oven to 350.
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16
In a small bowl, lightly beat the egg whites.
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17
Brush the cookies with the whites and sprinkle with granulated sugar.
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18
Bake in the center of the oven for about 15 minutes, or until golden.
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19
Let stand on the sheets until firm, then transfer to a rack to cool.
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20
Repeat with the remaining dough.
