I found a receipt for cookies with hazelnuts as a base, ground up, and I thought, why not just use hazelnut flour? So I gave it a shot, and while the original recipe said these were crispy, mine were chewy, which is the way I like my cookies!
2/3 cup gluten-free hazelnut flour
1/2 cup gluten-free almond meal/almond flour
4 egg whites
1 1/4 cup sugar
1 tsp vanilla
Heat oven to 400 degrees. Line a baking sheet with parchment paper. Have a wire rack out for cooling cookies after baking.
Mix the dry ingredients together in a large bowl.
Whisk the egg whites until frothy. Add to the dry ingredients, then add the vanilla.
Drop onto baking sheet with plenty of room in between. Each baking batch made 6 cookies on my large baking sheet. They will run together if placed too close, so give them about two inches.
Bake for 5 minutes. The original recipe called for 10 minutes but this burnt them to a crisp. The cookies will fluff up then reduce when cooling. Allow to cool on the parchment for about 5 minutes then remove immediately. If you find they are sticking to the paper, remove the next batch earlier. My oven gets a bit hotter the longer it is left on and doesn’t retain the heat setting, so I had to remove each batch a bit sooner than the last, otherwise they stuck to the paper completely.
When storing, place parchment paper between each layer. They will keep for a good two weeks in an airtight container.