3-Ingredient Hazelnut Cookie Recipe
These easy 3-ingredient hazelnut cookies are pure hazelnut flavor and have a satisfying chewy texture! A delicious gluten free Italian cookie that you can prepare in minutes to enjoy with your cup of coffee.
Servings 14 cookies
Calories 87kcal
Ingredients
- 150 grams hazelnuts shelled, raw hazelnuts (about 1 cup)
- 6 tbsp granulated sugar
- 1 large egg white
Instructions
Prepare the hazelnuts
- Preheat oven to 350 degrees F and place the hazelnuts on a baking sheet. Roast for 10-12 minutes, until the skin peels off easily.
- Use your fingers to slip off the peel or place the hazelnuts on a tea towel. Fold it over the hazelnuts and slide to remove the skins.Let cool.
Prepare the cookies
- Preheat oven to 350 degrees F an line a baking sheet with parchment paper.
- Place the hazelnuts in the bowl of your food processor. Pulse a few times until you have coarse crumbs - do not process into a fine powder.
- Transfer to a bowl and stir in the sugar.
- In a separate bowl, whisk the egg white until foamy.
- Use a rubber spatula or wooden spoon to gently stir in the hazelnuts and sugar. The mixture will be thick and sticky.
- Drop spoonfuls of the mixture onto the prepared baking sheet, spaced about 1 inch apart. These cookies do not spread very much during baking.
- Bake for 15 minutes, until golden brown underneath.
- Let sit on the baking sheet for 5 minutes before using a spatula to transfer them to a wire rack to cool completely.
Notes
Substitutions and Variations
-For extra flavor, add 1/2 tsp vanilla extract to the mixture.
-I have not tried this recipe with hazelnut meal but I am certain it would work as well. The result will be a cookie with a smoother, less chunky texture. Storage -Store at room temperature well sealed for up to one week.
-Freeze, well wrapped, for up to one month. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
-I have not tried this recipe with hazelnut meal but I am certain it would work as well. The result will be a cookie with a smoother, less chunky texture. Storage -Store at room temperature well sealed for up to one week.
-Freeze, well wrapped, for up to one month. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Nutrition
Calories: 87kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1mg | Potassium: 74mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg