Flourless Butterless Italian Hazelnut Cookies (Brutti Ma Buoni) |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Adapted from: Eating Well Flourless and butterless Ingredients:
1 cup toasted hazelnuts |
1/2 cup sugar |
2 large egg whites |
1 pinch salt |
1/2 teaspoon vanilla extract |
sliced hazelnuts (to garnish) (optional) |
Directions:
1. Preheat to 325°F Line two baking sheets with Silpat or parchment paper.
2. Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
3. Beat egg whites and salt in another large bowl with an electric mixer on medium-high speed until stiff peaks form.
4. Using a silicone spatula, fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
5. Transfer the mixture to a disposable piping bag and snip off the tip. Pipe the batter on the Silpat, making sure to keep a uniform size under 1 inch in diameter, as well as maintaining a fingers distance between cookies.
6. Tap the baking sheet a few times on the counter, this will help spread the cookie and give a flat cookie with a good snap.
7. Sprinkle the cookie batter with the sliced hazelnuts.
8. Place the baking sheet in the centre of the oven and bake until golden brown, 5-7 minutes. Switch the pans back to front. Keep an eye on it; it goes from golden brown to brown very quickly, given the tiny size.
9. Let cool on the baking sheets for 5 minutes. Gently transfer the butterless cookies to a wire rack to cool completely.
10. Store in an airtight container for upto a week. But I bet it won't last that long.
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