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In a bowl, beat egg whites until soft peaks form. Add flour, vanilla, amaretto, sugar, cocoa powder, almonds and hazelnuts. Gently fold until all ingredients are evenly distributed. |
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Spoon blobs of batter on the cookie sheet, leaving approximately 1 inch between each cookie. Bake for about 30 minutes or until firm to touch. (if you prefer chewier cookies, under-bake slightly) Remove the cookies from the oven, transfer it to a wire rack and let rest for a 1/2 hour or until cooled. |
