Course : Cookies
Serves: 2 dozen
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2 cups hazelnuts -- (filberts)
3/4 cup sugar
5 large egg whites
1/3 cup all-purpose flour
5 tablespoons margarine or butter -- melted and cooled
6 ounces semisweet chocolate, melted and cooled

Preparation / Directions:

1. Preheat oven to 350 degrees F. Place hazelnuts in 13" by 9" metal baking pan. Bake 10 to 15 minutes, until toasted. Wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth to remove skins. Cool completely. 2. Turn oven control to 275 degrees F. Grease 2 large cookie sheets. In food processor with knife blade attached, blend hazelnuts with 1/4 cup sugar until finely ground. 3. In large bowl, with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, sprinkle in remaining 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition until sugar completely dissolves and whites stand in stiff peaks. With rubber spatula, fold in ground hazelnuts, flour, and melted margarine or butter. 4. Drop mixture by rounded teaspoons, about 2 inches apart, onto cookie sheets. Bake cookies on 2 oven racks 25 minutes, rotating cookie sheets between upper and lower racks halfway through baking time, until cookies are firm and edges are golden. Remove to wire racks to cool. Repeat with remaining batter. 5. When cookies are cool, with small metal spatula, spread thin layer of melted chocolate onto flat side of half of cookies. Top with remaining cookies, flat side down, to make sandwiches. Spoon remaining chocolate into small self-sealing plastic bag; snip 1 corner of bag to make small hole. Squeeze thin lines of chocolate over cookies. Let stand until set.

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