ITALIAN HAZELNUT COOKIES
These crispy cookies are made with hazelnuts and eggs and called Brutti Ma Buoni: literally, "Ugly But Good." But they are really more plain-looking than ugly, and pack a powerful, sweet, nutty burst of flavor, making them welcome at any table. From Eating Well magazine, October 2008.
Provided by kitty.rock
Categories Drop Cookies
Time 1h15m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 5
Steps:
- Position 2 racks as close to the center of the oven as possible; preheat to 325 degrees F. Line 2 baking sheets with parchment paper or nonstick baking mats.
- Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
- Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form.
- Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
- Drop the batter by the tablespoons 2 inches apart on the prepared baking sheets.
- Bake the cookies until golden brown, 25 to 30 minutes, switching the pans back to front and top to bottom halfway through.
- Let cool on the baking sheets for 5 minutes.
- Gently transfer the cookies to a wire rack to cool completely.
- When the baking sheets are thoroughly cooled, repeat with the remaining batter.
- NOTE: TO TOAST AND SKIN HAZELNUTS.
- TO TOAST: Cook sliced or chopped nuts in a small dry skillet over medium-low heat, stirring constantly until fragrant and lightly browned, 2 to 4 minutes.
- Toast whole hazelnuts on a baking sheet in a 350 degree F oven, stirring occasionally, until fragrant, 7 to 9 minutes.
- TO SKIN: Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.
Nutrition Facts : Calories 91.5, Fat 5.5, SaturatedFat 0.4, Sodium 46.1, Carbohydrate 9.9, Fiber 0.9, Sugar 8.8, Protein 1.8
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