Nocciolini di Chivasso Hazelnut Cookies

Instructions

1. Heat the oven to 275 F (135 C) and line two baking sheets with parchment.
2. Grind the hazelnuts with the sugar in a food processor until they form a fine powder.
3. Whip the egg whites with the salt to soft peaks.
4. Fold the hazelnut-sugar powder into the whites in two additions, working from the bottom up until no streaks remain. The mixture will be thick.
5. Pipe or drop tiny mounds, about 1/2 inch (1.2 cm) wide, 1 inch (2.5 cm) apart onto the sheets.
6. Bake 25 to 30 minutes, until pale hazelnut brown and firm on the outside.
7. Cool completely on the pans; they crisp as they cool.