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1
Position 2 racks as close to the center of the oven as possible; preheat to 325 degrees F. Line 2 baking sheets with parchment paper or nonstick baking mats.
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2
Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
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3
Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form.
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4
Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
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5
Drop the batter by the tablespoons 2 inches apart on the prepared baking sheets.
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6
Bake the cookies until golden brown, 25 to 30 minutes, switching the pans back to front and top to bottom halfway through.
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7
Let cool on the baking sheets for 5 minutes.
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8
Gently transfer the cookies to a wire rack to cool completely.
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9
When the baking sheets are thoroughly cooled, repeat with the remaining batter.
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10
NOTE: TO TOAST AND SKIN HAZELNUTS.
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11
TO TOAST: Cook sliced or chopped nuts in a small dry skillet over medium-low heat, stirring constantly until fragrant and lightly browned, 2 to 4 minutes.
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12
Toast whole hazelnuts on a baking sheet in a 350 degree F oven, stirring occasionally, until fragrant, 7 to 9 minutes.
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13
TO SKIN: Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.
