Hazelnut Cookies
Yield
3 servingsPrep
25 minCook
20 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg whites
|
*
|
| 1 ½ | cups |
hazelnuts (filberts)
finely ground |
|
| ¾ | cup |
sugar, superfine
|
|
| 1 | each |
lemon zest
finely grated |
*
|
| ½ | teaspoon |
cinnamon
ground |
|
| 10 | each |
candied cherries
quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg whites
|
*
|
| 355 | ml |
hazelnuts (filberts)
finely ground |
|
| 177 | ml |
sugar, superfine
|
|
| 1 | each |
lemon zest
finely grated |
*
|
| 2.5 | ml |
cinnamon
ground |
|
| 1E+1 | each |
candied cherries
quartered |
|
Directions
Preheat oven to 350℉ (180℃).
Line several baking sheets with rice paper.
In a medium-size bowl, beat egg whites until soft peaks form.
Very carefully fold hazelnuts, sugar, lemon peel and cinnamon into egg whites until mixture is smooth.
Spoon into a piping bag fitted with a ¾ inch-plain tip.
Pipe small circles, about 1½ inches in diameter, onto prepared baking sheets, spacing well apart.
Place a cherry quarter in the center of each circle.
Bake 20 minutes or until very lightly browned.
Remove from oven; leave cookies on baking sheets until cool.
When cool, remove cookies and peel paper off each one.
