These are my husband's favorite cookies that his mother makes. I have learned to make them for him, and they are a must-have around our house every Christmas.

They are gluten-free, so we can both eat them, which is a magical thing in its self. They are light and flavorful, a lovely treat after dinner or before if you are a dessert first person. 
Preheat oven to 350℉
Yield 24 cookies
2 cups hazelnuts, ground + 24 whole nuts to place on top
4 eggs room temperature stiffly beaten
1 cup sugar
¼ tsp salt
1 tsp vanilla
Take 2 cups of hazelnuts and place them into a food processor, and whooge it around until the nuts are finely chopped. I leave the skins on for this recipe, but you can take them off before putting them in the food processor if you so choose. 
Place the room temperature egg whites in a medium-size bowl and discard the yolks or use them for another purpose. Beat the whites with an electric mixer on high. Turn the mixer off occasionally and stir the whites and scrape the excess off the bottom and sides of the bowl. 
Once the whites are stiff, carefully fold in the sugar, salt, ground hazelnuts and, vanilla. Once combined, place heaping teaspoons full of the cookie batter onto a parchment paper-lined or silicone mat-lined cookie sheet. Place one whole nut on top of each cookie and bake for 12-15 minutes or until lightly browned.
Let them cool for 10 minutes on the cookie sheet and then remove them from the pan and place them on a rack to finish cooling. 
We hope you enjoy these as much as our family does. This recipe is easily doubled or tripled and can be made with almonds instead of hazelnuts. They also freeze well, which makes it convenient during the holiday season.  
Just Salt It, and enjoy!