I made these this Christmas, and it occured to me that they would be an excellent Christmas cookie for the gluten free crowd, as they are made without flour and have the bonus of being absolutely delicious.
For guaranteed gluten free, make sure the icing sugar doesn't contain an anti-caking ingredient, or make your own with pure white sugar and a coffee grinder.
250 g powdered sugar (icing sugar) (8 oz)
250 g finely ground hazelnuts (a coffee grinder works well if you need to grind them yourself) (8oz)
2 medium eggs
finely grated zest of 1/2 lemon
Beat the sugar and eggs together with a hand blender until very foamy and the sugar is totally dissolved - this takes about 8-10 minutes of blending on a medium setting. This is a very important step - the fluffier the better.
Fold in the hazelnuts and zest.
You can use a pastry bag to pipe out small cookies - I just used a spoon to place it. Use a baking tray lined with baking paper, or buttered foil if you don't have the former.
Bake for 12-15 minutes at 180 C/350 F, until slightly browned and cracked on top. Cool before removing from the paper, to keep them from breaking.
I got 3 dozen 2 inch cookies out of this recipe.