3 egg whites, room temperature
3/4 tsp. vanilla
3/4 c. sugar
3/4 c. ground hazelnuts
1/4 c. cocoa
Sliced hazelnuts

Heat oven to 300 degrees. Cover cookie sheet with parchment paper or aluminum foil. In large mixer bowl, beat egg whites and vanilla until foamy. Gradually add sugar, beating until stiff peaks form. Gently fold in ground hazelnuts. Sift about half of the cocoa over egg white mixture; gently fold just until combined. Repeat with remaining cocoa.

Spoon mixture into pastry bag fitted with large star tip; pipe 2 inch diameter cookies onto prepared cookie sheet. (Or drop by teaspoonfuls.) Garnish with sliced hazelnuts. Bake at 300 degrees for 25 minutes or until set. Remove from oven. Cool completely on cookie sheet; peel off paper. Makes about 2 1/2 dozen cookies.