Yield: 12 cookies
Ingredients:
- 1 cup (240 ml) sugar
- ½ cup (120 ml) melted butter
- 1 teaspoon (5 ml) vanilla
- ½ teaspoon (2.5 ml) salt
- 1 cup (240 ml) hazelnut flour
- 1 cup (240 ml) almond flour
- 6 egg whites, whipped until foamy and fluffy
Method:
Preheat oven to 350 F (175 C).
Using a food processor or a hand mixer, blend sugar with butter, vanilla, salt, hazelnut flour, and almond flour.
Fold in egg whites and mix until uniform.
Using a spoon, create circles with approximately 2 tablespoons (30 ml) of batter on a parchment paper-covered baking sheet, leaving 2-inches (5 cm) of space between cookies.
Bake for 10 minutes, or until slightly browned around edges.
Remove from oven and carefully peel the hot cookies from the tray with a spatula, draping them over a rolling pin or a wine bottle to create a curve in the cookie.
Wait until cookies cool before serving alongside Crema di Cogne (see recipe) [1].
Buon appetito!