3 egg whites, lg.
4 1/2 oz. (1/2 c.) generous sugar
4 1/2 oz. (1/4 c.) finely ground hazelnuts
2 oz. (1/2 c.) scant all-purpose flour
4 tbsp. milk
2 oz. (1/2 stick) unsalted butter, melted

Preheat oven to 425 degrees. Line a baking sheet with baking parchment. Fit a pastry bag with a plain round 1/2 inch tip.

Whisk egg whites until soft peaks form. Slowly add 2 ounces of the sugar and continue whisking until stiff and glossy.

In a separate bowl, combine remaining sugar with ground hazelnuts and flour. Add milk and melted butter and stir well. Loosen mixture with a little of the beaten egg white, then pile remaining egg white on top and fold in.

Transfer to pastry bag. Pipe 1 inch mounds onto prepared baking sheet. Bake for 12 minutes, until lightly colored. Let cool on parchment paper. Turn paper over, cookies and all, and moisten back with a damp cloth. Within a few minutes the cookies will come free easily. Brush tops with warm apricot glaze. Makes approximately 40.

(Note: If grinding hazelnuts in a food processor, add a little bit of sugar to help prevent nuts from becoming oily.)