Ingredients:
- 2 egg whites
- 1/4 cup sugar
- 1 1/2 cups ground hazelnuts
- 6 tablespoons of unsweetened cocoa
- 2 teaspoons of grated lemon peel
- 1 teaspoon vanilla
- pinch of salt
Directions:
- Grease large baking sheet.
- Beat egg whites until they foam and thicken slightly.
- Sprinkle sugar over them and continue to beat untilwhites form stiff peaks.
- Combine remaining ingredients in a bowl and with a rubber spatula gently but thoroughly fold the mixture into the whites, using an over under cutting motion, rather than stirring.
- To make cookies, drop by tablespoons onto the baking sheet, about an inch apart.
- Let cookies rest at room temperature for 1 hour before baking.
- Preheat oven to 300, bakes cookies in the middle ofthe oven for 30 minutes or until they are firm.
- Carefully transfer to cake rack to cool.
- They can be stored for several weeks in tightly sealed jars or tins.
