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1
Preheat oven to 350F.
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2
Place hazelnuts in a single layer on a rimmed baking sheet.
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3
Bake until skins crack, 10 minutes.
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4
Transfer to a clean kitchen towel and roll up.
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5
Let steam 5 minutes.
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6
Rub the nuts in the towel until most of the skin has come off.
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7
Let cool.
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8
Process hazelnuts and 1/4 cup sugar in a food processor until ground to a fine powder.
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9
Put egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment; mix on medium speed until soft peaks form.
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10
Add remaining 1/2 cup sugar, and mix until egg whites form stiff (but not dry) peaks.
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11
Add hazelnut mixture, flour, and vanilla; mix on medium-low speed until just combined.
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12
Refrigerate, covered, until cold, at least 1 hour or up to 1 day.
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13
Preheat oven to 375F.
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14
With cool, dampened hands, mold heaping tablespoons of dough into pyramids, each about 1 1/2 inches wide and 1 1/4 inches high.
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15
Space about 2 inches apart on baking sheets lined with parchment paper.
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16
Bake cookies until edges and bottoms begin to brown, 15 to 18 minutes.
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17
Let cool on sheets on wire racks.
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18
Cookies can be stored in an airtight container at room temperature up to 3 days.
