These are light and delicious Italian gluten-free nut cookies.
1 cup egg whites
1 3/4 cups white sugar
5 1/3 cups chopped blanched almonds
2 cups hazelnuts, skinned and chopped
Preheat oven to 325F. Let egg whites stand until room temperature. Beat the whites until lightly foamy. Add the sugar gradually as you beat. Beat until soft peaks form. Fold in the nuts. Transfer to a large saucepan. Cook over low heat, stirring constantly, until it thickens and turns a little brown, about 10 minutes. Spoon the cookies onto parchment paper-lined baking sheets by the teaspoonful, about 1 to 1 1/2” apart. Bake about 22 minutes, or until dry. Remove and place on a wire rack to cool.
