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Cookies with Nuts
hazelnut cookies
Hazelnut Cakes (Flourless cookies using hazelnuts, brown sugar and egg whites)
Originated from: Italy and North America
Occasion: Any time & special times
Contributed by: Taken from "The Joy of Cooking" by Marion Rombauer Becker (1943)

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About 60 one and a half inch cookies

For batter
1 pound hazelnut meats*
2 3/4 cups brown sugar
6 egg whites
1/8 teaspoon salt
1 teaspoon vanilla

For rolling
granulated sugar

*Two pounds hazelnuts shelled produce 1 pound hazelnut meats


This flavor is unusual and perfectly delicious.

Grind in a nut grinder:

1 pound hazelnut meats


2 3/4 cups brown sugar

Whip until stiff:

6 egg whites

1/8 teaspoon salt

Add the sugar gradually.

Whip constantly. Add:

1 teaspoon vanilla

Fold in the ground nuts.

Shape the batter lightly into 1 inch balls.

Roll them in:

Granulated sugar

Bake them on a greased tin in a moderate oven 325 degrees F.


The recipe in this entry was taken from "The Joy of Cooking, a compilation of reliable recipes with an occasional culinary chat," by Irma S. Rombauer. It was published in 1943 by The Bobbs-Merill Company in Indianapolis, New York. For the complete copyright-free cookbook visit www.archive.org.... Photo: Mary Melfi.

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