Baking with nut flour is one of the most satisfying ways to create a tasty holiday delight. The texture is more crumbly and the flavor is more pervasive. Plus the added benefit is that the cookie is gluten-free.
The recipe below is an adaptation from one I found years ago in the Wisconsin Electric cookbook.
Makes 2 1/2 dozen
1/4 cup + 2 Tablespoons toasted hazelnuts
1/4 cup + 2 Tablespoons unblanched almonds
1 egg yolk
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1 egg white
Preheat oven to 300F.
Grate nuts with nut grater.
Beat egg yolk until light. Add sugar gradually. Blend in salt, vanilla and nuts.
Beat egg whites until stiff but not dry. Fold in nut mixture.
Shape 1/2 teaspoon of dough into ball. Bake about 15 minutes. Remove to cooling racks.
Store in airtight containers for up to one week.