Home Cooked Holidays | Winning Recipe

Almond and Hazelnut Cookies
4 large egg whites 9 ounce sugar (1cup plus 2 tablespoons)
1 teaspoon vanilla extract
6 ounce ground almonds 1 3/4 cup measure after ground and pack into measure cup
6 ounce ground hazel nuts 1 3/4 cup
2 Tablespoon cornstarch
Beat egg whites slowly, mix in sugar and cornstarch. Beat until sugar is completely dissolved then add vanilla
Set aside 1/2 cup, cover with saran wrap. By hand mix nuts into rest of egg whites. Chill in refrigerator covered with saran wrap at least overnight and is better after 2-3 days.
Use flour on pastry sheet and a rolling pin.
Roll out a small amount of dough putting the rest back into the fridge. Cut out with cookie cutter at 1/4 inch think dough. Place on cookie sheet, and when all are placed on greased cookie sheet frost with reserved egg whites. Bake 325 degrees for 6-8 minutes. Let set a minute on the cookies sheet before taking off pan onto cooling racks. If run out of frosting beat a single egg white with 1 tablespoon sugar until very stiff and use that.