Brutti ma Buoni Recipe

Ingredients

• 2 cups (250 grams) whole hazelnuts
• 1 1/4 cups (250 grams) granulated sugar
• 3 egg whites
• Pinch of salt

Instructions

1. 1

   Preheat oven to 350ºF/180ºC. Spread the hazelnuts out onto a baking sheet and toast for 8-10 minutes or until fragrant and the skins are beginning to split.

2. 2

   Rub skin off the hazelnuts in a kitchen towel. Separate the hazelnut from the skins. Allow to cool.

3. 3

   Line two large baking sheet with parchment paper.

4. 4

   In a food processor, place the hazelnuts and half of the sugar. Pulse until the hazelnuts are chopped but not super fine. Set aside.

5. 5

   Place the egg white and salt in a very clean bowl and whisk until foamy and white.

6. 6

   Gradually add the remaining sugar while whisking.

7. 7

   Whisk until thick and creamy and stiff peaks form.

8. 8

   Fold in the ground hazelnuts and sugar mixture.

9. 9

   Transfer the mixture to a saucepan and set over the heat.

10. 10

    Cook, stirring continuously until the mixture thickens and darkens in color. Start over a medium high heat then turn the heat down to medium low heat as the mixture cooks. Take care that it doesn’t burn at the bottom.

11. 11

    Remove from the heat and immediately tip the mixture into a bowl to stop it cooking. Work quickly with two teaspoons. Scoop up teaspoonfuls of the mixture and with the other spoon push the mixture off onto the baking sheet forming clumps of the cookie batter. Allow space between each for slight puffing.

12. 12

    Bake at 300ºF/150ºC for 20-25 minutes or until dry.