Teresa's Recipes
Nocciolini Di Canzo
Savor the delightful crunch of traditional Nocciolini di Canzo, exquisite Italian cookies that have been loved for centuries. These petite, round cookies are a perfect blend of sweet and nutty flavors, courtesy of the star ingredient - hazelnuts. Take a delicious journey through the rustic lanes of Canzo, Italy with every bite of these heavenly treats.
Ingredients
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 2 Egg whites
- 1 cup Granulated sugar
- 1 cup All-purpose flour
- 1 cup, finely chopped Hazelnuts
Dietary Notes
- Servings: 24 cookies
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 90
- Fat: 4g
- Carbs: 10g
- Protein: 2g
- Sodium: 50mg
- Sugar: 7g
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the finely chopped hazelnuts, all-purpose flour, and granulated sugar.
- In another bowl, whip the egg whites with a mixer until they form soft peaks.
- Fold the beaten egg whites and vanilla extract gently into the hazelnut mixture. The dough should be well combined yet airy.
- Using a teaspoon, scoop the dough and drop it onto the prepared baking sheet. Keep each cookie about 1 inch apart to allow for spreading.
- Bake for 15 minutes, or until the cookies turn a beautiful golden brown.
- Allow the cookies to cool on the baking sheet itself for 5 minutes. Then, transfer them to a wire rack to cool completely. The Nocciolini Di Canzo is ready to be served or stored in an airtight container.
Tips
- Make sure not to over whip the egg whites. They should be in the 'soft peak' stage where the peaks curl down when the beaters are lifted.
- For an added touch, you can lightly toast the hazelnuts before chopping them. This enhances their flavor making your cookies even more delicious.