In a clean, dry, and fat-free mixing bowl, whisk the egg whites with a pinch of salt using a whisk attachment until they form soft peaks (those are peaks that gently bend over when the whisk is lifted). Gradually add the sugar while continuing to whisk until the mixture is glossy and holds its shape. It will take about 5-10 minutes when using superfine sugar and 10-15 minutes if using granulated sugar.

Whisk in vanilla extract.

Add ground nuts and gently fold in with a spatula.

If using Backoblaten, place them on the prepared baking sheet. If you don't have Oblaten, you can grease the parchment paper with a thin layer of butter, then sprinkle with a small amount of flour.

Form the cookies: you can either use a piping bag fitted with a large round tip, or use two teaspoons or a small ice cream scoop. Piping the cookies makes for a nicer presentation. Scoop small mounds of the batter then press 1 whole nut in the middle (see photos in the body of the post for reference).

Let cool on a wire rack for about 30 minutes.

Enjoy!