Research has shown that eating nuts on a regular basis is healthy. The best reason for baking these cookies however is that they are delicious! They are gluten free and dairy free, if that matters to you. Walnuts and hazelnuts are first toasted to boost their flavor, then they are ground with sugar, mixed with egg whites, and baked. That’s it! These cookies have a very deep nutty flavor and a nice chewy texture.
For 25 cookies
112 grams (4 oz) hazelnuts (skinned)
112 grams (4 oz) walnuts
250 grams (1 1/4 cup) caster sugar
85 grams egg whites (2-3 egg whites)
pinch of salt
Preheat the oven to 160ºC/320ºF (not fan forced). While the oven is preheating, toast the nuts on a baking sheet for about 10 minutes until fragrant and slightly golden. You don’t want them browned.
Allow the nuts to cool briefly, then transfer them to the food processor and add the sugar.
Grind the nuts together with the sugar to a fine powder.
The sugar helps to absorb the oil that comes out of the nuts, allowing you to grind them more finely.
Add a pinch of salt and 2 egg whites.
Process until the mixture is smooth. Add more egg white if needed. The mixture should not become runny.
Line a baking sheet with parchment paper and arrange 25 heaps of the mixture on it.
Bake for 20 minutes at 160ºC/320ºF (not fan forced) or until they are slightly golden. The cookies will still feel soft and will harden when they cool.
Allow the cookies to cool to room temperature, then store them in an airtight container.
Roasting potatoes brings out their taste and gives them a nice crispy crust without using a lot of oil. Is it better to salt the potatoes before or after roasting? Click here to find out.