Saturday, November 2, 2013

Ugly but good cookies

I don't even think these ARE ugly. This Italian cookie is called Brutti ma Buoni - which translates as ugly but good. The other thing I like about them is that it's a great way to use up egg whites - really the best use I've found. The first time I baked these and left them a little soft - next time I'm going cook a bit longer and let them crisp up a bit more - supposedly they freeze well too - Love that! Will let you know ; )

Non Brutti ma Buoni - HA!

6 egg whites
1 cup toasted hazelnuts chopped (my friend Bonnie just gave me some beautiful bags of these - wow what an aroma toasting them created! better than perfume)
1 cup toasted almonds chopped
1/2 cup white sugar
1 and 1/2 tablespoons unsweetened cocoa powder
1 tablespoon flour
1/2 teaspoon vanilla
1 tablespoon amaretto

Beat egg whites until stiff then gently fold in the rest - be a bit gentle you don't want to loose all your lift. Make sure you use a silpat mat or parchment paper in your sheet pan - as these will stick like nobodies business! Scoop out a tablespoon or so about an inch apart and bake in a 350 degree oven for about 30 min for crispy, a little less if you want them chewy. Beauty is in the eye of the beholder.

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