HAZELNUT KISSES

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Hazelnut Kisses image

Light hazelnut kisses complement the richness of Chocolate Pots de Creme.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 18

Number Of Ingredients 6

6 ounces hazelnuts (about 1 1/3 cups)
3/4 cup sugar
2 large egg whites
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 375 degrees. Toast hazelnuts in oven on a rimmed baking sheet until skins split and flesh turns deep golden brown, 10 to 12 minutes.
  • When nuts are cool enough to handle, rub off as much of the skin as will come off easily. Let cool completely.
  • Process nuts in a food processor with 1/4 cup sugar until very fine.
  • Beat egg whites with the salt in the bowl of an electric mixer (or by hand), until soft peaks form. Add remaining 1/2 cup sugar, and beat until egg whites hold stiff (but not dry) peaks.
  • Add nut mixture, flour, and vanilla to egg whites; beat until just combined. Refrigerate, covered, until cold, at least 1 hour or up to 1 day.
  • Line a baking sheet with parchment paper or a Silpat baking mat. With cool, dampened hands, mold heaping tablespoons of dough into pyramid shapes, each about 1 1/2 inches wide and 1 1/4 inches high. Transfer to lined sheet.
  • Bake cookies until edges and bottoms begin to brown, 15 to 18 minutes.

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