Ingredients
Instructions
- Preheat oven to 170°C (340°F). Line a baking sheet with parchment paper or a silicone mat.
- In a bowl, cream the softened butter and sugar until light and fluffy.Add egg whites gradually, beating continuously until fully incorporated.Mix in vanilla extract (if using) and a pinch of salt.
- Fold in the chopped almonds or hazelnuts and flour gently until a smooth batter forms.
- Using a spoon or piping bag, drop small rounds (1 tbsp each) onto the prepared baking sheet. Leave room for spreading.Flatten slightly with the back of a spoon to achieve thin rounds.
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown.
- Remove from oven and cool completely on a wire rack. The cookies will harden and develop their characteristic crisp, slightly curved shape as they cool.
Nutrition
Notes
Use high-quality nuts:
Fresh, raw hazelnuts and almonds make a big difference in flavor. Toast them lightly before grinding to enhance their aroma. Grind nuts finely:
For a smooth batter and even texture, pulse the nuts in a food processor until very fine but stop before they turn into nut butter. Don’t skip the resting time:
Letting the batter rest for 15–20 minutes helps it thicken slightly, making it easier to spread and bake evenly. Spread the batter thinly:
Use the back of a spoon or an offset spatula to spread the batter into thin, even rounds. Too thick, and they won’t get that signature crispness. Watch the oven closely:
These cookies bake quickly—usually in 7 to 10 minutes. Remove them when the edges turn golden brown.
Note: The main calorie contributors are **butter and sugar**, while **almonds** provide healthy fat and a small protein boost.
Fresh, raw hazelnuts and almonds make a big difference in flavor. Toast them lightly before grinding to enhance their aroma. Grind nuts finely:
For a smooth batter and even texture, pulse the nuts in a food processor until very fine but stop before they turn into nut butter. Don’t skip the resting time:
Letting the batter rest for 15–20 minutes helps it thicken slightly, making it easier to spread and bake evenly. Spread the batter thinly:
Use the back of a spoon or an offset spatula to spread the batter into thin, even rounds. Too thick, and they won’t get that signature crispness. Watch the oven closely:
These cookies bake quickly—usually in 7 to 10 minutes. Remove them when the edges turn golden brown.
Nutrition Facts (Estimated)
Serving Size 1 Cookie| Nutrient | Amount | %DV |
| Calories | 85 kcal | 4% |
| Total Fat | 5 g | 6% |
| Saturated Fat | 3 g | 15% |
| Cholesterol | 10 mg | 3% |
| Sodium | 10 mg | 0% |
| Total Carbohydrate | 9 g | 3% |
| Dietary Fiber | 1 g | 4% |
| Total Sugars | 5 g | — |
| Includes Added Sugars | 5 g | 10% |
| Protein | 2 g | 4% |
| Vitamin D | 0 IU | 0% |
| Calcium | 10 mg | 1% |
| Iron | 0.3 mg | 2% |
| Potassium | 40 mg | 1% |