- Butter for greasing the cookie sheet
- 6 egg-whites
- 1 cup toasted hazelnuts. coarsely chopped
- 1 cup toasted almonds, coarsely chopped
- 3/4 cup sugar
- 1 tablespoon cacao powder
- 1 tablespoon all-purpose flour. and additional for dusting
- 1 1/2 teaspoons vanilla flavoring
- 1 tablespoon amaretto
- Butter for greasing
Directions
Preheat the oven to 350 levels F. Gently butter a cookie sheet and mud it with flour.
Inside a bowl, beat the egg-whites, until soft peaks form. Lightly fold within the hazelnuts, almonds, sugar. cacao powder. 1 tablespoon of flour, vanilla, and amaretto until all of the ingredients are distributed (without deflating the egg-whites an excessive amount of).
Spoon blobs or heaping tablespoons batter onto a cookie sheet, departing roughly 1-inch in between each cookie. Bake for around half an hour, or until firm to touch. If you like chewier cookies, under bake them slightly. Take away the cookies in the oven, transfer these to a wire rack, and let rest for any 1/2 hour, or until cooled.