Day 20: Flourless, Butterless Italian Hazelnut Cookies

In honor of my last day here in So Cal, before I depart on the road to Italy, I wanted to make some sort of traditional Italian cookie. These looked super simple and toasted hazelnuts are always such a yummy addition to ANYTHING! They're sort of Christmas-y...you can roast hazelnuts on an open fire too right? Also, these cookies have no butter and no flour, only half a cup of sugar and two egg whites so they are pretty light, gluten free, and not too unhealthy! Really, you need make these cookies right now...mangia miei amici!

Flourless, Butterless Italian Hazelnut Cookies
makes about 40

• 1 cup hazelnuts, toasted (you can skin them if you want, but I was too impatient)
• 1/2 cup organic cane sugar
• 2 large egg whites
• pinch of salt
• 1 tsp. vanilla extract

Preheat oven to 325F. Line a baking sheet with parchment paper (NOT wax paper..I learned that the hard way...) Pulse nuts and sugar in a food processor until finely ground. Scrape into bowl. Beat egg whites in separate bowl until they form stiff peaks. Fold whites into hazelnut mixture, then add vanilla and fold together gently until thoroughly combined. Scoop by 1/2 tablespoon onto lined baking sheet and give the baking sheet a few good smacks on the counter to settle the dough so it spreads a little bit. This will produce a flatter, crisper cookie after baking. Place in oven and bake at 325F for 7 minutes, until golden brown. Remove from oven and let cool for 5 minutes. Buon appetito!

Roomie Reactions...

Megan: "Mmm..I like the flavor! They're very nutty!"