Top | Desserts
Brutti ma buoni
(recipe, Katie Hickey)
These cookies should come out browned all over and will be crunchy on the outside and chewy on the inside. They are from Tamar Adler's An Everlasting Meal. They are naturally gluten free and Laura friendly. Good with coffee, tea or dessert wine.
- 6 egg whites
- 3½ cups combined toasted hazelnuts and almonds, very finely chopped in a food processor (I used about 2.5 hazelnuts and 1 cup almonds)
- 1⅔ cups powdered sugar
- 2 drops vanilla extract (I think I forgot this part. oops.)
- a small pinch each ground cinnamon and ground coriander
- Heat oven to 325 degrees. Beat the egg whites to stiff peaks and carefully fold in the remaining ingredients. Put parchment paper on a cookie sheet. Drop the batter in walnut-sized pieces onto the sheet. Bake for 30 minutes for a chewy cookie, or 40 minutes for crunchy cookies. Let cool completely on the pan.