Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30247/
Italian Hazelnut Cookies
These crispy cookies are made with Piedmontese staples -- hazelnuts and eggs -- and called Brutti Ma Buoni: literally, "Ugly But Good". But they are really more plain-looking than ugly, and pack a powerful, sweet, nutty burst of flavor, making them welcome at any table.
Yield: about 2 1/2 dozen cookies
Preparation Time: 2 hours
Ingredients
| 2 | cups | hazelnuts, toasted and skinned (see Tip) | |
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| 1 1/4 | cups | sugar | |
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| 4 | large egg whites | ||
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| 1/2 | teaspoon | salt | |
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| 1 | teaspoon | vanilla extract | |
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Nutrition Facts
Yield: about 2 1/2 dozen cookies
Approximate Nutrient Content per serving:
| Calories: | 88 | |
| Calories From Fat: | 45 | |
| Total Fat: | 5g | |
| Saturated Fat: | 0g | |
| Cholesterol: | 0mg | |
| Sodium: | 46mg | |
| Total Carbohydrates: | 10g | |
| Dietary Fiber: | 1g | |
| Protein: | 2g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Position 2 racks as close to the center of the oven as possible; preheat to 325 degrees F. Line 2 baking sheets with parchment paper or nonstick baking mats.
Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets. Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25 to 30 minutes.
Let cool on the baking sheets for 5 minutes. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter.
Tip:
Toast whole hazelnuts on a baking sheet in a 350 degrees F oven, stirring occasionally, until fragrant, 7 to 9 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30247/
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