Wonderful biscuits with ground hazelnuts instead of flour. These biscuits can be stored for several weeks in tightly sealed jars or tins.
Regarding whipping the egg whites, the reason to avoid plastic bowls is that they tend to absorb grease/fat, which really interferes with the whipping process. Just sayin'. (Glass, stainless steel, or preferably copper are better choices.) I really enjoyed these cookies. They are delicate in both taste and texture, made unique by the ground hazelnuts, with a hint of lemon. Great recipe, and easy as long as you have blanched (skinned) and toasted hazelnuts on hand. If not, toast shelled hazelnuts in a 350F oven for 10-15 minutes, transfer to a bowl and cover with a towel, let steam one minute, then rub off the skins. (That's the method I used.) - 12 Jun 2010 (Review from Allrecipes USA and Canada)
For beating egg whites successfully, your bowl and beaters have to be entirely free of oil or fat. Plastic bowls will not work for some reason. It helps to have the eggs at room temperature. If there is any trace of yolk in the white it will not beat well, either. These are very tasty, airy macaroon type cookies. - 27 Dec 2006 (Review from Allrecipes USA and Canada)
These were just what I wanted. Not too sweet and very nutty. They are a little crumbly. - 06 Jan 2009 (Review from Allrecipes USA and Canada)