Makes about 30.
Note: These hazelnut-raspberry macaroons are from “Classic German Baking.
•1 3/4 to 2 1/4 c. whole unskinned hazelnuts
• 2 egg whites
• 1/4 tsp. salt
• 3/4 c. sugar
• 1/2 c. raspberry jam
Preheat oven to 400 degrees.
Place hazelnuts on a baking sheet in a single layer and toast in oven for 15 minutes, or until fragrant. Lay a clean linen dishcloth flat on a work surface and dump the hot hazelnuts onto the cloth. Gather the cloth around the nuts and rub them together, massaging them until they are mostly skinned. Let cool completely.
Line 2 baking sheets with parchment paper. Place the nuts in a food processor and pulse until finely ground, but not so long that they turn into a paste.
Place the egg whites and salt in a spotlessly clean mixing bowl and whip until frothy. Slowly add the sugar and continue beating until the egg whites form soft peaks. The sugar will not be completely dissolved. Fold in all but 1/4 cup of the ground hazelnuts until well-combined. The mixture should be thick and hold its shape when dropped from a spoon. Add some of the remaining hazelnuts, if needed.
Using 2 small spoons, scoop out heaping teaspoonfuls of batter and mound on baking sheets, leaving about 1 inch between them. Place one sheet in the oven and bake for 10 minutes, until golden brown. Remove from oven and, with the back of a teaspoon, immediately press a well into the center of each cookie. Transfer to a rack and repeat with the remaining batch.
When all the cookies are on the rack and still warm, heat the jam in a small pot over medium heat until liquefied and let it bubble for 30 seconds. Spoon a little of the hot jam into the well of each cookie. Let the jam set and the cookies cool completely.
Store in an airtight container with parchment paper between the layers. The cookies will keep at least 1 week and up to 3 weeks.