Snack: 3-Ingredient Hazelnut Cookies

Recipe by Molly Baz In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in

This recipe includes superfoods such as:

Nuts

Health benefits of 3-Ingredient Hazelnut Cookies

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2/3 cup skin-on hazelnuts (about 3 1/2 ounces)
1 large egg white
Pinch of kosher salt
1/3 cup sugar

Instructions

Preheat oven to 350 °F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13 –15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely. Pulse in a food processor until coarsely chopped.
Reduce oven temperature to 300 °F. Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form. Gently fold in sugar and chopped hazelnuts until well combined.
Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2" apart. Bake cookies until golden brown, 16 –18 minutes. Transfer cookies to wire racks and let cool.

Share 3-Ingredient Hazelnut Cookies