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.

Note

• - Preserve your cookies in a cookie tin box for some days.
• - Serve them at breakfast or at tea time or after dinner.

What's the right wine for " Breakfast cookies " ?

Our suggestion is: a sweet wine or a meditation wine such as raisin wine or Pantelleria Zibibbo if served after dinner