(Breakfast cookies - Our recipe)

Italian breakfast cookies; serve them with tea too

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100 g (3 1/2 oz) peeled almonds
100 g (3 1/2 oz) peeled hazelnuts
200 g (7 oz) sugar
60 g (2 oz) unsalted butter
140 g (5 oz) all-purpose flour
1/2 teaspoon vanilla powder
4 egg whites
Salt

Time:
preparation: 30 minutes
cooking: 20 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: 383 (kCal) 19 % GDA - 1604 (kJ)
Protein: 8.4 (g) 16 % GDA
Total fat: 20.4 (g) 29 % GDA
Total carbohydrate: 41.5 (g) 15 % GDA
Sugars: 26.2 (g) 29 % GDA

Put the hazelnuts, almonds and sugar in the blender mixer and reduce all the ingredients to thin flour.
Then add the softened butter, cut into pieces, vanilla powder and 60 g (2 oz) of flour. Blend up to an homogeneous mixture and then transfer it into a bowl.
Add a pinch of salt to the egg whites and whip them very well until stiff. Fold the whipped whites into the mixture in circular movements from the bottom upwards, using a wooden spoon.
Then stir in the remaining flour through a colander; be careful to stir with delicacy.
Preheat the oven to 180°C (350°F). Line the bottom of some baking pans with waxed paper.
Spoon the mixture into a pastry bag fitted with a large round tip. Using firm and even pressure, squeeze out rectangular cookies about 3 inches long and 2 inches wide, spaced well apart.
Bake for 5-10 minutes according to the thickness of the cookies.
Remove from the oven and let the cookies cool.