- '2/3 cup skin-on hazelnuts (about 3 1/2 ounces)'
- '1 large egg white'
- 'Pinch of kosher salt'
- '1/3 cup sugar'
- Preheat oven to 350°F
- Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13–15 minutes
- Wrap nuts in a kitchen towel and let steam 1 minute
- Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely
- Pulse in a food processor until coarsely chopped
- Reduce oven temperature to 300°F
- Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form
- Gently fold in sugar and chopped hazelnuts until well combined
- Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2" apart
- Bake cookies until golden brown, 16–18 minutes
- Transfer cookies to wire racks and let cool
