Take your taste buds on a trip to Italy with this classic Italian dessert. It's the perfect cookie to have with a cup of coffee or a cappuccino after dinner.
Brutti ma Buoni
Chef Allison Fasano
15 cookies
15 minutes
15 minutes
Italian
Dessert
This cookie is nicknamed 'the ugly cookie' because of its shape and appearance. Don't feel discouraged that this recipe doesn't form a traditional cookie dough, it is meant to look rustic!
Ingredients
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1 ½ cups hazelnuts (8 oz)
1 ½ cups confectioners’ sugar
Pinch of salt
1 large egg white, lightly beaten
2 tsp pure vanilla extract
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Food Processor
Baking Sheet
Directions
Preheat your oven to 400°F. 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, pulse the hazelnuts with the confectioners' sugar and salt until finely chopped. Scrape the hazelnut mixture into a medium bowl. Stir in the beaten egg white and vanilla.
Line a 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 14 minutes, until browned in spots (about 13 minutes for chewy cookies and 15 minutes for slightly crisp cookies). Let the cookies cool on the baking sheet before serving.