200 g (1 cup + 1/2 cup) of hazelnuts
Roughly chop half the hazelnuts
then chop the rest of the hazelnuts more finely
Whisk 2 egg whites (keep the yolks for a sauce)
and add 130 g (½ cup + 2 tbsp) of sugar in several batches
Optional: Add 1 tablespoon of vanilla sugar
Add the hazelnuts to the egg whites
And mix gently
Pour into 1 large saucepan
Cook over low heat (as low as possible) for 4-5 min
The mixture will color lightly
Shape cookies (medium or large)
Bake at 150 ° C (302 ° F) for about 35-40 min
Loose but good cookies
Crispy on the outside and soft on the inside
Cookies will keep in 1 tin, in baking paper, up to 1 week