Gather your ingredients, weigh out a 1 and 1/4 lbs of hazelnuts and reserve 1/4 lb or 30 -50 nuts aside for garnishing the top. This depends on how big you make the cookies.

You can also use a food processor but carefully pulse it a little at a time and with only 1 cup of nuts at a time so you don't turn it to hazelnut paste. These nuts need to go a few more times to get the right texture.

This is what you want the texture of the ground nuts to look like. Similar texture to grated parmesan.

Another option is a grinding plate on your stand mixer.

To separate the eggs it is wise to put each egg in a glass dish and then remove the yolk in case the yolk breaks and then you haave to start over.

Whip the egg whites until they just start to get stiff.
Add the sugar

Adding the vanilla gives the meringue a nice tan color and great flavor

Fold in the meringue into the dough until it is the consistency of
playdough.

Rolling into little balls about this size.

Make a small dent in the top of the cookie.

Squirt a bit of meringue into the indention.

Put a hazelnut on top of the meringue,

Bake in a 325 degree oven for 20 to 25 min. till lightly browned on top.