How to make Brutti ma buoni "flourless hazelnut cookies"

Love What UEAT
Oct 20, 2024
2 min read

Updated: Apr 21

Desserts & Treats#italianrecipes #cookies #easycookierecipe #itslianbiscotti

INGREDIENTS

4 Large egg whites (1/2 cup)

1 1/2 cup of sugar

1 1/2 cup coarsely chopped roasted hazelnuts

DIRECTIONS

1) Roast your hazelnuts in a 350 degree oven for about 10 mins- once cooled, place inside a clean tea towel and gently rub them around to remove the outer skin.

2) Next-roughly chop or coarsely blend the nuts in a food processor and set aside.

3) Next- beat your egg whites with a hand or stand mixer until they have expanded in size- light and fluffy- start on low and gradually work your way to highest speed- keep speed on high not to loose the volume in mixture ,now start gradually adding the sugar until fully incorporated- once sugar was added, keep beating the mixture until you reach a glistening fluffy cloud like marshmallow texture.

4) Next, you will slowly start to gently fold in the hazelnuts until all is incorporated.

5) Now add mixture to a sauce pan over low- medium heat and stir for about 20-30 mins until you see the eggs have reduced and are more thick and pull from the sides as seen in video-

6) You are now ready to spoon them onto a baking sheet lined with parchment paper. space them out 1-1.5 inches apart. once done, they are ready for the oven. to bake the crunchy hard type: bake at 325 for 20-25 mins to bake the softer chewy type: bake at 265 for 40-45 mins (always check on them as every oven temperature is different) these can freeze for up to 3 months in ziplock bags. enjoy :)