Makes about 3 dozen cookies. Difficulty
1/2 cup hazelnuts 2 Tablespoons granulated sugar, plus more for sprinkling 1 stick unsalted butter, at room temperature 3/4 cup powdered sugar 2 eggs, separated 1/2 teaspoon vanilla extract 1 cup gf flour 1/2 teaspoon cinnamon pinch of kosher salt
Preheat the oven to 350°F. Spread the nuts on a cookie sheet and bake for 15 minutes or until deeply browned. Let cool slightly, then transfer to a clean kitchen towel and rub vigorously to remove the skins. Let the nuts cool completely. Place the cooled nuts in a food processor with 2 tablespoons of sugar and process until finely ground.
In a large bowl, cream the butter with the powdered sugar. Beat in the egg yolks and vanilla. Stir in the ground nuts, gf flour, cinnamon and salt. When the batter is smooth, place it on a sheet of plastic wrap and shape into a disc. Wrap completely with plastic wrap and refrigerate until firm.
On a lightly gf floured surface, roll out the dough into a 12 inch square. Cut the dough into 18 2-inch squares. Cut the squares into triangles. Arrange the cookies 1 inch apart on a cookie sheet and refrigerate until well chilled, about 15 minutes.
Preheat the oven to 350°F. In a small bowl, beat the egg whites. Brush the cookies with the egg whites and sprinkle with granulated sugar. Bake the cookies for 15 minutes, or until golden. Let stand on the cookie sheets until firm, then transfer to a rack to cool completely.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.