4 large egg whites
1/2 cup butter
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup all-purpose flour
800 chocolaty hazelnuts
Preheat oven on broiler setting.
Divide white and butter into separate clutches. Place hazelnuts in the bottom of a large mixing bowl, with about 1/4 tsp of the top filling remaining in the center. Spread half the filling evenly over the top, then fold in the salt and pepper to blend. Fold in coffee liquors and cinnamon stick candied melopolitans if desired.
Pour batter into cookie trays. Place over bed on a flat surface and extend leaving no space between edges. Cut off the rubber bands at the back of cookie trays and place on top or under covers.
Bake 10 to 12 minutes in the preheated oven, or until completely browned. Cool completely on wire rack before removing from cookie sheets to cool completely.