Few cookies are easier to make or more sublime to eat. I created them for my beautiful Hungarian mom, who called them finum, or refined. Sometimes we eat them with a strong cup of coffee as we play Scrabble, or after dinner, with a slightly chilled glass of sweet Tokay wine.

　　

Ingredients

Makes 24

　　2 cups hazelnuts or walnuts, lightly toasted

　　2 extra-large egg whites

　　1 cup packed dark brown sugar

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

In bowl of a food processor, process nuts until coarsely ground. Set aside.

　　

Step 3

Place egg whites in bowl of an electric mixer with a pinch of salt. Beat until just beginning to stiffen. Add brown sugar and beat until stiff peaks form and the mixture is glossy. Carefully fold in nuts with a flexible rubber spatula.

　　

Step 4

Line a baking sheet with parchment paper. Drop heaping tablespoons of batter onto parchment. Bake 20 minutes, or until cookies are dark beige and just set.

　　

Step 5

Remove from oven and let cookies cool on baking sheet. Remove with spatula, and store in a tightly covered tin.

　　Reprinted with permission from Desserts 1-2-3 by Rozanne Gold. © 2002 Stewart, Tabori & Chang