Gather your ingredients, weigh out a 1 and 1/4 lbs of hazelnuts and reserve 1/4 lb or 30 -50 nuts aside for garnishing the top. This depends on how big you make the cookies. |
 I like to use a hand crank nut grinder |
You can also use a food processor but carefully pulse it a little at a time and with only 1 cup of nuts at a time so you don't turn it to hazelnut paste. These nuts need to go a few more times to get the right texture. |
This is what you want the texture of the ground nuts to look like. Similar texture to grated parmesan. |
Another option is a grinding plate on your stand mixer. |
To separate the eggs it is wise to put each egg in a glass dish and then remove the yolk in case the yolk breaks and then you haave to start over. |
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Whip the egg whites until they just start to get stiff.
Add the sugar |
Adding the vanilla gives the meringue a nice tan color and great flavor |
Fold in the meringue into the dough until it is the consistency of
playdough. |
Rolling into little balls about this size. |
You can use a gallon pastry bag or a plastic storage bag and cut the tip. Fill it with a few cups. |
Make a small dent in the top of the cookie. |
Squirt a bit of meringue into the indention. |
Put a hazelnut on top of the meringue, |
Bake in a 325 degree oven for 20 to 25 min. till lightly browned on top. |
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