I had so many plans about all the great food I wanted to make and all the nice things I wanted to do during this countdown time for our big Holiday. But December only has 24 days before the party is over and it is time to relax, enjoy all the effort you’ve put in and sort out the gifts you have received … That’s a week short of a month. I keep miscalculating this every year.
This year I decided boldly that I wanted to bake the famous 7 cookie varieties. And I have actually baked cookies 7 times … but I’m left with only 3 kinds. Which on the good side is a record for me, because I have never made a habit of baking a lot of cookies. But yes, I had to dispose 4 rounds.
There’s something about cookies – and especially Christmas ones – I can’t improvise or slump. I have to be painfully precise, and I need a good, detailed recipe. Bread is different, you can add whatever is available on the go as long as the balance between liquid and dry ingredients is maintained. I guess that’s why I love baking bread. It becomes kind of personal …
Anyways – after three attempts of this very simple Hazelnut cookie (simple and tasty is a favoured combination) and also an actual change of recipe, they finally look as expected and taste absolutely delicious. And they are gluten free, by the way. I know that will make some people happy.
3 egg whites (from large eggs)
1 cup confectioner sugar
1 1/4 cup finely ground hazelnuts or ready made hazelnut flour
whole hazelnuts for decoration
optional: grind some chocolate with the nuts and mix in!
- Whip the egg whites until fluffy and stiff.
- Mix carefully in the hazelnut flour and confectioner sugar (and ground chocolate). You might need to hold back some of the hazelnut flour (depending on the size of the eggs …) or add a little more if the mixture seems too runny.
- Make small balls with a spoon and place on a baking tray covered with baking paper. You should get about 20-24 small cookies.
- Gently press a hazelnut into the ball as decoration.
- Bake at 360 F at middle rack, for 15-20 minutes.
- Cool down a few minutes on the tray before moving them to a cooling rack. When they are completely cool, you can decorate further with melted chocolate if desired.
The cookies store well in the freezer and only need a couple of minutes to thine. Alternatively store in a air tight container. They might not stick around for very long anyways. Be warned.
I'm Currently living in Florida, USA, but I'm Norwegian born and bred. At the moment I enjoy baking bread and blogging about it. I enjoy blogging in general, because I like writing. But I'm trained as an illustrator, originally ... in England. One day I'll write a book. About bread. And illustrate it myself. Maybe. Life will see.