Directions:
- Preheat oven to 350 degrees F.
- Line large cookie sheet with kitchen parchment or foil.
- In food processor with knife blade attached, blend toasted hazelnuts with sugar, cocoa, chocolate, and salt until finely ground.
- Add egg whites and vanilla, and process until blended.
- Remove blade from processor.
- Drop batter by rounded teaspoons, 2 inches apart, on cookie sheet.
- If necessary, with moistened fingertip, push batter from teaspoon.
- Bake cookies 10 minutes or until tops feel firm when lightly pressed.
- Cool cookies completely on cookie sheet on wire rack.
- If you want to reuse cookie sheet right away, let cookies cool slightly, about 5 minutes, then slide parchment or foil, with cookies attached, onto wire rack and let cookies cool completely.
- When cool, carefully peel cookies off parchment or foil.
- Store cookies in tightly covered container up to 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.28 Kcal (742 kJ) | ||
| Calories from fat | 97.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.85g | 17% | |
|---|---|---|---|
| Sodium | 52.82mg | 2% | |
| Potassium | 194.56mg | 4% | |
| Total Carbs | 20.43g | 7% | |
| Sugars | 15.48g | 62% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 4.03g | 8% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 22.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 398.57 Kcal (1669 kJ) | ||
| Calories from fat | 219.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.38g | 17% | |
|---|---|---|---|
| Sodium | 118.76mg | 2% | |
| Potassium | 437.42mg | 4% | |
| Total Carbs | 45.93g | 7% | |
| Sugars | 34.8g | 62% | |
| Dietary Fiber | 6.66g | 12% | |
| Protein | 9.05g | 8% | |
| Vitamin C | 1.9mg | 1% | |
| Iron | 2.8mg | 7% | |
| Calcium | 50.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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