I love hazelnuts in my salads, in my chocolate, and in cookies. Christmas is a cookie event for me, and these hazelnut cookies have been in my family for generations. Since they contain no flour, I make them for my gluten-free friends every year for holiday gifts.
These cookies also contain no butter; all the fat comes from the nuts. The fat in hazelnuts, a.k.a. filbert nuts, is not saturated fat like butter, and these little nuts are considered a heart-healthy food. In addition to being cholesterol-free, hazelnuts are high in vitamin E and are a decent source of protein and fiber.
To see the recipe and nutritional facts, just read more.
2 eggs, well beaten
1 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 1/2 cups finely ground hazelnuts
- Beat eggs with hand mixer for one minute on high.
- Add sugar salt and vanilla beat until thick and lemon colored, about three minutes.
- Stir in ground nuts.
- Cover bowl and refrigerate for at least 3 hours, or overnight.
- Place balls of dough 1 inch in diameter on greased cookie sheet and bake for 10 to 12 minutes at 325 degrees.
- Cool on rack and store in airtight container at room temperature. Cookies should last for about a week.
Makes 36 cookies (one cookie = one serving)
I love these cookies, and even though they contain some protein and fiber, they are still cookies. But they sure do pair well with coffee early in the morning.