• 20 ounces whole hazelnuts
• 7 egg whites
• 21/2 cups sugar
• 1/2 teaspoon cinnamon

Preheat oven to 250°. In a large skillet over medium heat, toast the hazelnuts. Transfer to a food processor, and finely grind them. In a bowl, beat the egg whites until they form stiff peaks. Gently fold in the ground hazelnuts, sugar and cinnamon. Transfer to a saucepan, and place over very low heat. Cook for 25 minutes, stirring often with a wooden spoon. Spread the mixture on a large baking sheet, and let cool. Form the mixture into logs 1/2-inch in diameter, and slice them into bite-sized cookies. Arrange them on baking sheets lined with parchment paper, and place in the oven. Bake for 35 to 40 minutes. Serve with a freshly brewed cappuccino. Makes about 3 dozen

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