Alessandro Pavoni, Roberta Muir

Nocciolini

Hazelnut Cookies

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Preparation info
  • Makes about

    110

    • Difficulty

      Easy

Appears in
A Lombardian Cookbook
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

Hazelnuts feature in many of our sweets as lots of hazelnuts grow in Lombardy near the western border with Piedmont; they’re especially abundant in autumn. I like to think that the French took this recipe and ‘invented’ macarons.

Ingredients

  • unsalted butter, for buttering
  • 4 egg whites
  • 100 g pure icing sugar, sifted

Method

Preheat the oven to 100°C.

Wet two baking trays, line with baking paper, then butter.

Using an electric mixer, whisk the egg whites with the icing sugar and salt until firm peaks form.

Meanwhile, process the hazelnuts in a food processor until finely ground. Fol