Beat the egg white and sugar until stiff, remove two tablespoons from the mixture. Fold the ground nuts into the egg white mass, place 48 small balls on two baking sheets with the help of 2 teaspoons and use a damp wooden spoon handle to make a recess in the middle of each ball. Add some of the retained protein mass and place a halved hazelnut on top.
Bake the cookies at a temperature of 140-160 degrees for about 20-25 minutes. Makes 24 cookies per baking tray.
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