Christmas Baking
Hazelnut Ring Cookies: Buttery, Crumbly Rings Rolled in Nuts – the Egg White Is the Glue
Tender, buttery hazelnut ring cookies with almond flour, dipped in egg white and chopped hazelnuts before baking.
Instructions
In a large bowl, combine 1 whole egg with 1 egg yolk. Important: put the leftover egg white in a small bowl, because you need it for coating.
Add a pinch of salt, the sugar and a few drops of vanilla to the eggs. Whisk until foamy.
Pour in the melted (not hot) butter and mix well until combined.
Stir in the almond flour first. Then add the sifted all-purpose flour with the baking powder. Mix in the bowl, then quickly knead by hand into a smooth, compact ball of dough.
Pinch off small pieces of dough and roll thin ropes between your palms. Join the ends into rings (like tiny donuts).
Dip the top of each ring into the reserved egg white and immediately press it into the bowl of chopped hazelnuts.
Place the rings on a baking sheet lined with parchment paper, nuts facing up. Bake in an oven heated to 350°F (180°C) for about 20 minutes, until golden.
- Watch the color: the cookies are done when the hazelnuts are golden and the dough has a light bronze tinge. Pulled out too pale, they will not be pleasantly crisp.
- Variations: add the zest of one lemon instead of vanilla, or use chopped unsalted pistachios instead of hazelnuts.