1 C. raw hazelnuts
3/4 raw sugar (Rapadura)
2 egg whites
1/4 tsp salt
1/2 tsp. organic vanilla extract
Preheat oven to 170. Toast raw hazelnuts on a non-stick baking sheet for 15-20 minutes, stirring occasionally. Let cool. Pulse nuts and sugar in a food processor (I used Magic Bullet) until nuts are finely ground. Beat egg whites and salt in medium bowl with an electric mixer on high until stiff peaks form. Fold in nuts and sugar mixture. Add vanilla and stir gently. Drop batter on non-stick baking sheet, keeping batter 2 inches apart. Bake until golden brown, about 10-12 minutes. Let cool on the baking sheet for about 5 minutes before removing. When baking sheet is thoroughly cooled, repeat with remaining batter.