Jayne Cohen

Hazelnut Macaroons

Preparation info
  • Yield:

    25–30

    macaroons
    • Difficulty

      Easy

Appears in
The Gefilte Variations
The Gefilte Variations

By Jayne Cohen

Published 2000

  • 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.

Ingredients

  • 2⅓ cups (about 12 ounces) shelled hazelnuts (also called filberts)
  • 1 cu

Method

  1. 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