Preheat oven to 350 degrees.
Place hazelnuts in a single layer on a baking sheet and toast in the oven for 15 Minutes. Remove from oven. Wrap hot hazelnuts in a clean kitchen towel and roll back and forth to remove most of the skin. Let cool completely.
Line 2 cookie sheets with parchment paper.
In a food processor fitted with the metal blade, process hazelnuts, sugar, cocoa, chocolate and salt until nuts are finely ground. Add egg whites and vanilla and process until combined.
Using a cookie scoop, drop scoops 2" apart onto cookie sheet. Bake for 10 Minutes until tops feel firm when pressed lightly. Cool on cookie sheets on cooling rack.
Ingredients
Directions
Preheat oven to 350 degrees.
Place hazelnuts in a single layer on a baking sheet and toast in the oven for 15 Minutes. Remove from oven. Wrap hot hazelnuts in a clean kitchen towel and roll back and forth to remove most of the skin. Let cool completely.
Line 2 cookie sheets with parchment paper.
In a food processor fitted with the metal blade, process hazelnuts, sugar, cocoa, chocolate and salt until nuts are finely ground. Add egg whites and vanilla and process until combined.
Using a cookie scoop, drop scoops 2" apart onto cookie sheet. Bake for 10 Minutes until tops feel firm when pressed lightly. Cool on cookie sheets on cooling rack.