Hazel Nut Cookies
Yield
4 dozenPrep
25 minCook
30 minReady
1 hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
hazelnuts (filberts)
shelled, skins on |
|
| ¼ | pound |
almonds
shelled, skins on |
|
| 2 | large |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| 1 | pound |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
hazelnuts (filberts)
shelled, skins on |
|
| 113.4 | g |
almonds
shelled, skins on |
|
| 2 | large |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| 453.6 | g |
sugar
|
|
Directions
Grind nuts in blender or food processor until as fine as flour.
Beat eggs and egg white together.
Add sugar and eggs to ground nuts.
Knead until no longer sticky.
Form into ovals about 1 inch by ½ inch.
Place separated on a slightly buttered cookie sheet.
Let stand overnight.
The next day, bake at 275℉ (140℃). for 30 minutes or until lightly browned.
