In a mixing bowl whisk together the sugar, vanilla extract, cinnamon, and chopped hazelnuts. Pour in the egg whites and stir to combine. Pour the batter into a saucepan and place over medium heat, stirring briskly with a wooden spoon, until the temperature reaches 160°F (70°C). Remove from the heat and allow to cool completely, stirring from time to time.
Preheat the oven to 365°F (190°C). Place the silicon mat on a baking sheet.
With a soup spoon, scoop up a little batter and drop it in 11⁄4-inch- (3 cm-) diameter mounds on the prepared baking sheet.
Bake for about 20 minutes, until well puffed up and nicely colored.
Allow to cool for a few minutes on the baking sheet and then transfer carefully to a cooling rack with a spatula. Store in an airtight container.
Notes:
Tips
Hazelnuts can veer into high FODMAP territory so please stick with the serving sizes.
Nutrition Facts
Crunchy Hazelnut Cookies
Amount Per Serving
Calories 94Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 1mg0%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.