Iced Hazelnut Cookies

• 8 egg whites
• 2 1/4 cups sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon nutmeg
• 1 pound hazelnuts, finely chopped
• 1/2 pound hazelnuts, left whole
• Water
• Confectioners sugar

Method

Beat egg whites until they form stiff peaks, then gradually add sugar and continue beating for about 1/4 hour, then add vanilla and grated nuts. Refrigerate for several hours, then drop by teaspoonfuls on unglazed paper-covered cookie sheets. Press a whole hazelnut into the center of each cookie. Let stand overnight, then bake in preheated 300°F oven for approximately 1 hour, or until cookies can be lifted from paper.

While still warm, ice lightly with frosting made by stirring water into 1 cup of confectioners' sugar until it is creamy.

Servings: 6 to 7 dozen

Adapted from Oregon Hazelnut Board

Contributor: Pat ciesla

back to main page for dessert recipes         more cookie recipes 

 

 

top of page