Hazelnut Cookies

These are closer to a European macaron than an American cookie. Ground hazelnuts folded into whipped egg whites with superfine sugar, lemon zest, and a touch of cinnamon create a batter that’s light, nutty, and naturally gluten-free.

The rice paper is a traditional touch that solves a practical problem. This batter is sticky and fragile. Baking on rice paper means you don’t have to pry delicate cookies off a sheet. Once cooled, you just peel away the excess paper, and a thin edible layer stays on the bottom.

Beat those egg whites to soft peaks, not stiff. You need the whites firm enough to hold the ground nuts in suspension, but overbeating makes the batter dry and hard to pipe. Fold gently. The lemon zest and cinnamon should be distributed evenly without deflating the whites.

Chef Tips

• Grind hazelnuts finely but stop before they turn to butter. Pulse in short bursts in a food processor. If they go oily, the cookies will spread flat and lose their shape.
• Superfine sugar dissolves faster into the egg whites and gives a smoother texture. If you can’t find it, pulse regular granulated sugar in a blender for 30 seconds.
• Pipe quickly. The batter deflates as it sits. Get it into the piping bag and onto the sheets without delay.
• Cool completely on the pan before removing. These are fragile when warm and will crumble if handled too soon.

Variations

• Chocolate dipped: Once cooled, dip the bottoms in melted dark chocolate and let set on parchment paper.
• Almond version: Swap the ground hazelnuts for ground almonds and replace the lemon zest with orange zest for a different flavor profile.