Preheat the oven to 350 degrees F. Lightly butter a cookie sheet and dust
it with flour.
In a bowl, beat the egg whites, until soft peaks form. Gently fold in the hazelnuts, almonds, sugar
, cocoa powder
, 1 tablespoon of flour, vanilla, and amaretto
until all the ingredients are evenly distributed (without deflating the egg
whites too much).
Spoon blobs or heaping tablespoons of batter
onto a cookie sheet, leaving approximately 1-inch between each cookie. Bake for about 30 minutes, or until firm to the touch. If you prefer chewier cookies, under bake them slightly. Remove the cookies
from the oven, transfer them to a wire rack, and let rest for a 1/2 hour, or until cooled.