For the best flavor, toast the hazelnuts and almonds lightly before chopping. This will enhance their nutty aroma and add a depth of flavor to the cookies. Toast them in a dry pan over medium heat for 5-7 minutes, or in the oven at 350°F (175°C) for 8-10 minutes, until fragrant and lightly golden. Make sure your egg whites are at room temperature for optimal volume when beating. Use a clean and dry bowl and whisk to ensure the egg whites whip up properly. These cookies can be stored in an airtight container at room temperature for up to 3 days. They also freeze well for longer storage.
Christiana Lang
Jun 26, 2025These cookies are amazing! The perfect balance of nutty and sweet, and the texture is spot on.
Neva Hudson
Jun 22, 2025The step-by-step instructions were very clear and easy to follow, even for a beginner baker like me.
Brain White
May 20, 2025I added a pinch of cinnamon to the dough and it gave the cookies a lovely warm flavor.
Destin Kreiger
Apr 5, 2025I made these for a party and they were a huge hit! Everyone loved them and asked for the recipe.
Kaleb Ebert
Apr 1, 2025Next time, I'm going to try adding some dried cranberries or chopped chocolate to the mixture for an extra burst of flavor.