From “French Classics Made Easy,” by Richard Grausman (Workman). The author writes: “Most versions are made using only almonds, but I use half almonds and half hazelnuts for a more unusual cookie. I also bake my cookies on a baking sheet that is only buttered, instead of buttered and floured, producing a slightly thinner cookie than the original. If your cookies are too fragile . . . bake your next batch on a floured cookie sheet.” Makes 5 to 6 dozen cookies.
Ingredients
1/3 cup blanched hazelnuts
1/3 cup whole blanched almonds
Butter for baking sheets
1/2 cup minus 2 teaspoons sugar
7 tablespoons unsalted butter
1/4 teaspoon pure vanilla extract
2 egg whites
1/4 cup all-purpose flour
8 ounces semisweet chocolate
Directions
Preheat the oven to 400 with the oven rack in the middle position. Place the hazelnuts and almonds in a rimmed baking sheet and roast until the nuts are lightly browned, 5 to 6 minutes. Allow the nuts to cool, about 15 minutes.
Increase the oven temperature to 450. Lightly butter two baking sheets.
In a food processor, grind the nuts with the sugar until a powder forms, about 45 seconds. Add the butter and blend until smooth, about 30 seconds. Add the vanilla and egg whites and blend until the batter is smooth, about 15 seconds. Turn the processor off and add the flour. Process quickly, on and off, to mix in the flour, about 5 seconds.
Drop scant teaspoonfuls onto the baking sheets, leaving 1 inch between the cookies. Bake for 6 to 8 minutes, or until the edges are lightly browned. Remove the cookies with a long metal spatula to cool.
Melt the chocolate in a microwave-safe bowl in 30-second bursts, stirring after each burst. Cool. When smooth and cool to the touch, use a knife or small metal spatula to coat each cookie with a thin layer of the chocolate. Chill until the chocolate hardens.
