Italian Hazelnut Cookies

Step 1

Position 2 racks as close to the center of the oven as possible; preheat to 325 degrees F. Line 2 baking sheets with parchment paper or nonstick baking mats.

Step 2

Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.

Step 3

Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.

Step 4

Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets.

Step 5

Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25 to 30 minutes. Let cool on the baking sheets for 5 minutes. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter.