Hazel Nut Espresso Cookie

Ingredient:

1/2 cup Truvia or Stevia Cane

½ tsp sea salt

1 Tbsp espresso powder (or granules)

2 cups hazelnuts, toasted and skins removed

4 large egg whites

1 tsp best-quality vanilla extract

• 1 Tbsp orange zest (use organic, well-scrubbed oranges)


Instructions:


ONE: Preheat oven to 325ºF / 165ºC. Place racks in center of oven.

TWO: Line baking sheets with parchment paper.

THREE: Place sugar, sea salt, espresso powder and nuts in food processor and process until fine. Transfer mixture to mixing bowl.

FOUR: In another bowl, beat egg whites until stiff.

FIVE: Fold nut mixture gently into egg whites. Add vanilla and orange zest and mix until blended.

SIX: Spoon batter onto cookie sheets but don’t crowd.

SEVEN: Place in oven and bake for 25 minutes or until golden on top.