Italian Hazelnut Cookies

Italian Hazelnut Cookies or Christmas Filberts My Grandma called these Filberts! I looked up this recipe to find out how long to cook; 25 min. at 325 worked for me. I used parchment paper and had no problem with sticking to the paper. These will be a special treat for my parents with Diabetes! Delicious! PS I toasted hazelnuts like it was suggested. I only got off about half the skins and then ground them in my food processor. Didn't make a difference! Cons: took 25 min. to cook

Lovely flavor and a new cookie to make.I went to three different supermarkets - could not find hazlenuts, so then I went to a nut/coffee specialty store and found some already roasted and peeled. It was worth the trouble. I made these at Christmastime and everyone raved about them. Then enjoyed them from the freezer, too. They freeze really well. It was a fun cookie to make, too. Beat your egg whites till they are stiff enough that you can turn the bowl upside down and they stay put.Pros: Low in calories and so yummy.Cons: It was hard to find hazlenuts, if you believe it.

Lovely flavor and a new cookie to make. I went to three different supermarkets - could not find hazlenuts, so then I went to a nut/coffee specialty store and found some already roasted and peeled. It was worth the trouble. I made these at Christmastime and everyone raved about them. Then enjoyed them from the freezer, too. They freeze really well. It was a fun cookie to make, too. Beat your egg whites till they are stiff enough that you can turn the bowl upside down and they stay put. Pros: Low in calories and so yummy. Cons: It was hard to find hazlenuts, if you believe it.

a mess will have to try this again - completely mess and very runny the first time, think it was the egg whites not firming up enough and using break free egg whites