Place egg whites in a large bowl and let them at room temperature for 30 minutes.
Step 1
INSTRUCTIONS
In a separate basin, mix hazelnuts, flour, cinnamon, and cloves. Set aside. Beat egg whites until soft peaks form with a high-speed mixer.
Step 2
Add sugar slowly (1-2 minutes) and beat until stiff peaks form.
Step 3
Carefully incorporate hazelnut mixture into egg whites. Cover and wait 30 minutes. Preheat oven to 325°F. Cover baking sheets with parchment or silicone.
Step 4
Drop 1–1 1/2 tablespoons of dough onto the prepared pans. Using a scoop simplifies portioning.
Step 5
Bake 10-12 minutes until sides are gently browned and tops are dry and firm. On pans, cool for 10 minutes. Transfer to a wire rack to finish cooling.
Step 6
Put melted chocolate on each cookie's bottom. Flip and let chocolate set.