From the Dairy Free cookbook
Combine:
1.25 c. chopped hazelnuts
2/3 c. sugar
3 T. flour
1 T. cornstarch
pinch salt
Blend separetely:
3 T. butter or sub, softened
1 t. vanilla
1 t. cinnamon
Blend two mixtures together. Add 3 egg whites and mix until smooth. Chill for 30 minutes. Line baking sheet with foil and space cookies by 1/2 teaspoons, 2 inches apart. Spread cookies out with moist spatula to 1.25 inches. Bake at 400 degrees for 7-8 minutes or until deep golden brown. Makes 2 dozen.
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