Hazelnut Macaroons

In a large mixing bowl let egg whites stand at room temperature for 30 minutes. In a medium mixing bowl, stir together hazelnuts, flour, cinnamon and cloves. Set aside.

Beat egg whites with an electric mixer on high speed until soft peaks form (tips curl when beaters are lifted). Very gradually beat in granulated sugar, beating until stiff peaks form (tips stand straight when beaters are lifted) and sugar is almost dissolved.

Fold nut mixture into egg white mixture. Cover and let stand for 30 minutes. Drop mixture by teaspoons onto prepared baking sheets. Bake in a 325° oven for 10 to 12 minutes or until edges are lightly browned and cookies are crisp. Transfer to wire racks to cool.

If desired, spread bottom of cookies with melted chocolate and let cool upside down until chocolate is set.