Chocolate Drizzled Hazelnut Cookies
Beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue beating until stiff and glossy. Stir in the flour, ground hazelnuts and softened butter and mix until smooth.
Transfer the mixture to a piping bag affixed with a round tip and pipe small mounds, about 2-3 cm (approximately 3/4-1 inch) in diameter, onto a baking sheet lined with parchment paper.
Bake in an oven preheated to 180°C (approximately 350°F) for 12 minutes. Remove from the oven and let cool.
Melt the chocolate in a double boiler or heatproof bowl over a saucepan of simmering water. Drizzle the melted chocolate onto the cooled cookies and sprinkle with nonpareils.