Best Ugly But Good Hazelnut Cookies Recipes

Ugly-but-Good Hazelnut Cookies (Brutti ma Buoni) image

Provided by Martha Stewart

Yield Makes about 1 dozen

Number Of Ingredients 6

1 1/2 cups (7 ounces) hazelnuts
9 large egg whites
1 1/2 cups granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
4 ounces bittersweet chocolate (70 percent cacao), coarsely chopped (3/4 cup)

Steps:

Preheat oven to 300 degrees. Roast hazelnuts on a baking sheet until fragrant and lightly toasted, 10 to 12 minutes. Let cool briefly, then rub off skins with a clean kitchen towel. Coarsely chop hazelnuts.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy, about 4 minutes. Increase speed to medium-high and gradually add sugar. Beat until meringue is stiff and shiny, 3 to 5 minutes. Beat in vanilla and salt.
Scrape meringue into a large heavy-bottomed saucepan. Add chopped hazelnuts. Cook over medium heat, stirring constantly and scraping bottom of pan to make sure meringue does not burn, until mixture is light brown and pulls away from sides of pan, about 15 minutes. (Mixture will look curdled after first 5 minutes of cooking.)
Increase oven temperature to 325 degrees. Remove pan from heat and let cool to room temperature. Fold in chocolate.
Scoop mounds, about 2 tablespoons each, onto a parchment-lined baking sheet, spacing about 1 inch apart.
Bake until cookies are crisp on outside but soft and chewy inside, 25 to 30 minutes. Transfer sheet to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

Provided by Nick Malgieri

Yield Makes about 60 1 1/2-inch cookies

Number Of Ingredients 5

4 large egg whites
pinch of salt
1 1/3 cups sugar
3 1/2 cups (about 14 ounces) whole hazelnuts, finely ground in a food processor
2 cookie sheets or jelly-roll pans lined with parchment or foil

Steps:

1. Set racks in the upper and lower thirds of the oven and preheat to 350°F.
2. Whip the egg whites and salt in an electric mixer with the whisk on medium speed until they are white and opaque and beginning to hold their shape. Increase the speed to medium high and whip in the sugar 1 tablespoon at a time, continuing to whip the whites until they hold a firm peak. Remove the bowl from the mixer and fold in the ground hazelnuts.
3. Scrape the batter into a medium saucepan and place over low heat. Cook, stirring constantly with a wooden spoon, until the mixture is heated through, about 8 minutes.
4. Use 2 spoons to form 3/4-inch cookies. Use one spoon to scoop up some batter and the other to scrape it off the first spoon, rounding it somewhat as you do, and drop the cookies onto the prepared pan, spacing them about 1 inch apart from each other in all directions.
5. Bake the cookies until they are well colored and slightly firm, about 20 to 25 minutes.
6. Cool the cookies on the pan on a rack.
Storage: Store the cookies in a tin or plastic container with a tight-fitting cover.