Brutti ma Buoni – Ugly But Good Cookies

We blog about this recipe here.

Brutti ma Buoni - Ugly But Good Cookies

Adapted from Food & Wine

  • 1 1/2 c hazelnuts (8 oz)
  • 1 1/2 c confectioners sugar (aka powdered sugar)
  • 1/2 tsp Diamond kosher salt (less if using any other kind)
  • 1 large egg white, lightly beaten (better yet – 2 small egg whites, lightly beaten; 1 just barely adds enough liquid)
  • 2 tsp vanilla

Preheat the oven to 400°. Spread the hazelnuts on a large rimmed baking sheet and toast for about 12 minutes, until the nuts are fragrant and the skins blister. Transfer the hazelnuts to a kitchen towel and let cool, then rub them together to remove their skins.

In a food processor, blend the hazelnuts with the confectioners sugar and salt until finely chopped (don’t over blend; you don’t want hazelnut flour!). Mix in the beaten egg white and vanilla.

Line the baking sheet with parchment paper. Spoon tablespoon-size mounds of the hazelnut dough onto the prepared baking sheet 1 inch apart.

Bake the cookies in the center of the oven for about 13 minutes. They will be very lightly browned. Let the cookies cool on the baking sheet before serving.

Cookies will keep for several days in an airtight container – or can be frozen.

Recipe brought to you by and Andy and Ann.

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