From Betty Bossi bakery le nouveau livre des friandises.


  • 3 egg whites
  • 1 pinch of salt
  • 100g sugar, divided into two halves
  • 300-350g hazelnuts (see variations below)


  1. Beat the egg whites with the salt to a foam
  2. Add half the sugar and continue to beat
  3. Fold in the hazelnuts with the rest of the sugar
  4. Using a pastry pipe or two teaspoons, make portions of the cookies onto parchment paper
  5. Place a hazelnut on each cookie
  6. Allow to sit at room temperature to dry for 5-6 hours or overnight
  7. Bake 8-12 minutes in the middle of the oven at 180C (355 F)

Variations on nuts


  • dry and cook the same way
  • decoration: use half an almond on each


  • 250g blanched almond and 75g pistachios
  • dry and bake the same way
  • decoration: pieces of pistachio

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s