Hazelnut Macaroons

Preparation info
  • Yield:

    25 to 30

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

These simply made macaroons are imbued with the vivid taste of hazelnuts—the toasty flavor of that transcendent Italian gelato, nocciola.

Nuts can turn rancid easily if not properly stored, so make sure yours are fresh and sweet-tasting.


  • 2⅓ cups shelled hazelnuts (also called filberts; about 12 ounces)
  • 1 cup plus


Preheat the oven to 350°F. Toast the nuts: spread them out in a single layer on a baking sheet, and roast in the oven, shaking occasionally, for about 15 minutes, until they are fragrant and most of the skins have popped. Wrap the nuts in a dish towel and let them cool slightly. Rub th