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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Few cookies are easier to make or more sublime to eat. I created them for my beautiful Hungarian mom, who called them finum, or refined. Sometimes we eat them with a strong cup of coffee as we play Scrabble, or after dinner, with a slightly chilled glass of sweet Tokay wine. Ingredients:
2 cups hazelnuts or walnuts, lightly toasted |
2 extra-large egg whites |
1 cup packed dark brown sugar |
Directions:
1. Preheat oven to 350°F.
2. In bowl of a food processor, process nuts until coarsely ground. Set aside.
3. Place egg whites in bowl of an electric mixer with a pinch of salt. Beat until just beginning to stiffen. Add brown sugar and beat until stiff peaks form and the mixture is glossy. Carefully fold in nuts with a flexible rubber spatula.
4. Line a baking sheet with parchment paper. Drop heaping tablespoons of batter onto parchment. Bake 20 minutes, or until cookies are dark beige and just set.
5. Remove from oven and let cookies cool on baking sheet. Remove with spatula, and store in a tightly covered tin.
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