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Hazelnut Kisses

Light hazelnut kisses complement the richness of Chocolate Pots de Creme.

  • yield: Makes 18

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Ingredients

  • 6 ounces hazelnuts (about 1 1/3 cups)
  • 3/4 cup sugar
  • 2 large egg whites
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon pure vanilla extract

Cook's Note

You can store leftover cookies in an airtight container at room temperature up to three days.

Directions

  1. Step 1

    Preheat oven to 375 degrees. Toast hazelnuts in oven on a rimmed baking sheet until skins split and flesh turns deep golden brown, 10 to 12 minutes.

  2. Step 2

    When nuts are cool enough to handle, rub off as much of the skin as will come off easily. Let cool completely.

  3. Step 3

    Process nuts in a food processor with 1/4 cup sugar until very fine.

  4. Step 4

    Beat egg whites with the salt in the bowl of an electric mixer (or by hand), until soft peaks form. Add remaining 1/2 cup sugar, and beat until egg whites hold stiff (but not dry) peaks.

  5. Step 5

    Add nut mixture, flour, and vanilla to egg whites; beat until just combined. Refrigerate, covered, until cold, at least 1 hour or up to 1 day.

  6. Step 6

    Line a baking sheet with parchment paper or a Silpat baking mat. With cool, dampened hands, mold heaping tablespoons of dough into pyramid shapes, each about 1 1/2 inches wide and 1 1/4 inches high. Transfer to lined sheet.

  7. Step 7

    Bake cookies until edges and bottoms begin to brown, 15 to 18 minutes.

Source
Martha Stewart Living, February 2004

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