- Preheat oven to 325°F (160°C). Spread hazelnuts on baking sheet. Bake 6 to 8 min. or until fragrant and skins are blistered. Cool slightly then wrap in clean tea towel and rub to remove skins. Place nuts in food processor. Pulse to a fine meal. Set aside. Increase oven temperature to 350˚F (180˚C).
- In bowl, beat egg whites with hand mixer until soft peaks form. Gradually, beat in sugar to stiff glossy peaks. Beat in vanilla. Fold in ground hazelnuts until just combined.
- Drop batter by tablespoonfuls on parchment paper-lined baking sheets, 2-in. (5-cm) apart. Bake 18 to 20 min., or until firm to the touch and lightly golden.
- Remove from oven. Let stand on baking sheet 5 min. before transferring cookies to rack to cool completely. Store in airtight container up to 1 week.
Tip: Drizzle with melted chocolate or sandwich chocolate hazelnut spread between two cookies to make hazelnut sandwich cookies.