Austrian Hazelnut "Busserl" {Hazelnut Meringue Cookies}

🧂 Ingredients

• 6 Egg whites
• 3 ¾ cup Powdered sugar
• 3 ½ cup Ground hazelnuts
• 1 tablespoon Breadcrumbs
• 1 tablespoon Flour

Instructions

• 1 Preheat the oven to 356°F (180°C) top/bottom heat and line two or three baking
  trays with baking paper.
• 2 Separate the eggs and whisk 6 Egg whites with 3 ¾ cup Powdered sugar until
  smooth and glossy.
• 3 Add 3 ½ cup Ground hazelnuts, 1 tablespoon Breadcrumbs, and 1 tablespoon Flour,
  folding until well mixed.
• 4 Transfer the mixture to a piping bag and pipe small heaps onto the prepared
  trays. Leave 2–3 finger-widths of space between each heap.
• 5 Bake in the middle of the oven for 15 minutes, or until lightly golden.
• 6 Let the cookies cool slightly on the trays before moving them to a cooling rack
  to cool completely.
• 7 Store in an airtight container. The cookies will stay fresh for 2–3 weeks.

Nutrition Info