|Hazelnut and Almond Cookies|
"This northern Italian cookie is crispy at the out of doors and chewy within, with a pleasing nutty taste."
- eight egg whites
- 1 three/four cups white sugar
- 2 half of cups hazelnuts, skinned and chopped
- 2 half of cups chopped almonds
|Prep :||Cook : 60M||Ready in :|
- Preheat oven to 325 ranges F (a hundred and sixty tiers C). Grease cookies sheets.
- In a big bowl, beat egg whites until frothy. Add sugar and beat until aggregate is thick and white. Stir in chopped almonds and chopped hazelnuts.
- Pour aggregate into saucepan over low warmness, stirring with a timber spoon until thick and beige, about 10 mins. Drop dough via teaspoonfuls onto cookie sheets about 1 inch apart.
- Bake approximately 20 mins, until cookies are dry to the touch. Let cool on cord rack.
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