For a more detailed description and explanation of "Ugly but Good" cookies and how to make this recipe, please see my blog post from 30 October, 2021.
“Ugly but Good” Hazelnut Cookies / Brutti ma Buoni
Preparation time 30 minutes
Bake time 30 minutes
Makes 30 cookies
- 60 grams (about 2) egg whites
- Pinch salt
- 135 grams (⅓ cup) sugar
- 200 grams (7 ounces or 2 cups) hazelnut flour
- Preheat oven to 150C (300F).
- Line a baking sheet with parchment paper and set aside.
- Measure all the ingredients.
- In a clean bowl, whip the egg whites and salt until foamy. Continue beating, adding the sugar 1 tablespoon at a time, until all of the sugar is incorporated and the egg whites hold firm peaks.
- Fold in the ground hazelnuts into the egg whites and then scrape the mixture into a wide, heavy saucepan and set over low heat. Cook, stirring constantly with a wooden spoon, until the batter comes away from the sides of the pan, about 5-8 minutes. Cooking the mixture will thicken and darken it from beige to a light golden brown.
- Remove the pan from the heat. Leave the dough to rest for five minutes.
- Use two small spoons to form small walnut-sized mounds – one spoon to scoop up batter and the other to scrape it off the first spoon, rounding it somewhat as you do. You can avoid the two-spoon step and use a single spoon to scoop out the dough; the cookies will be slightly more “ugly” but they will taste the same. Drop the mounds onto the prepared sheet, making sure to space them apart from each other.
- Bake until golden brown and firm to the touch, about 30 minutes.
- Cool cookies completely before serving. Store at room temperature in an airtight container for up to 1 week.
Published: 26 October 2021