Italian Hazelnut Cookies – a delicious recipe with hazelnuts, sugar, egg whites, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position two oven racks as close to the center of the oven as possible and preheat oven to 325F (160C).
2
Line two baking sheets with parchment paper or use non-stick baking mats.
3
In a food processor, pulse hazelnuts and sugar until finely ground.
4
Scrape into a large bowl.
5
Beat egg whites and salt in another bowl at high-speed using an electric mixer until stiff peaks form.
6
Fold the mixture into the nut mixture with a rubber spatula.
7
Add vanilla and gently mix until combined.
8
Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets.
9
Bake until golden brown, switching pans to rotate and change positions halfway through for 25 to 30 minutes.
10
Let cool on the baking sheet for 5 minutes.
11
Transfer to wire rack to cool.
12
When baking sheets are thoroughly cooled bake the next batch of cookies.
388
kcal
Calories
10
g
Fat
64
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cups hazelnuts (filberts) toasted and skinned, 1 1/4 cups sugar, 4 large egg whites, 1/2 teaspoon salt, and more.
Yes, Italian Hazelnut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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