Yield: 20 Servings
|2 \N||Egg whites|
|1½ cup||Shelled hazelnuts, pulverizd|
|6 tablespoons||Unsweetened cocoa|
|2 teaspoons||Grated lemon peel|
|\N \N||Pinch of salt|
Grease large baking sheet.
Beat egg whites until they foam and thicken slightly.
Sprinkle sugar over them and continue to beat until whites form stiff peaks.
Combine remaining ingredients in a bowl and with a rubber spatula gently but thoroughly fold the mixture into the whites, using an over under cutting motion, rather than stirring.
To make cookies, drop by tablespoons onto the baking sheet, about an inch apart.
Let cookies rest at room temperature for 1 hour before baking.
Preheat oven to 300, bakes cookies in the middle of the oven for 30 minutes or until they are firm. Carefully transfer to cake rack to cool.
They can be stored for several weeks in tightly sealed jars or tins.