Ingredients
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2 cups (470 milliliters) peeled hazelnuts, toasted, chopped, and cooled
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4 cups (950 milliliters) icing sugar
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3/4 cup (180 milliliters) unsweetened cocoa powder
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3/4 teaspoon (3.75 milliliters) salt
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5 large egg whites, at room temperature
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1 tablespoon (15 milliliters) vanilla extract
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Sea salt flakes, to garnish
Directions
- Preheat oven to 325 F (160 C).
- In a large bowl, combine hazelnuts, icing sugar, cocoa powder, and salt. Add the egg whites and vanilla and mix until combined.
- Spoon roughly two and a half tablespoons (37.5 milliliters) of batter onto parchment paper-lined baking sheets, making sure to leave lots of space between cookies as they expand significantly in the oven. Sprinkle the top of each cookie with sea salt flakes.
- Place in the oven for 12-14 minutes, until the surface of the cookies are shiny and they have begun to crack. Transfer to a wire rack and let cool.
