Ugly But Good Hazelnut Cookies Brutti Ma Buoni Food
UGLY-BUT-GOOD HAZELNUT COOKIES (BRUTTI MA BUONI)
Some say brutti ma buoni, which translates to ugly but good, hail from Tuscany, though they're sold all over Italy. Featuring a mouthwatering combo of chopped hazelnuts, dark chocolate, and meringue, the cookies may not win any beauty contests, but they sure are delicious. Bonus: they're dairy- and gluten-free!
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Roast hazelnuts on a baking sheet until fragrant and lightly toasted, 10 to 12 minutes. Let cool briefly, then rub off skins with a clean kitchen towel. Coarsely chop hazelnuts.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy, about 4 minutes. Increase speed to medium-high and gradually add sugar. Beat until meringue is stiff and shiny, 3 to 5 minutes. Beat in vanilla and salt.
- Scrape meringue into a large heavy-bottomed saucepan. Add chopped hazelnuts. Cook over medium heat, stirring constantly and scraping bottom of pan to make sure meringue does not burn, until mixture is light brown and pulls away from sides of pan, about 15 minutes. (Mixture will look curdled after first 5 minutes of cooking.)
- Increase oven temperature to 325 degrees. Remove pan from heat and let cool to room temperature. Fold in chocolate.
- Scoop mounds, about 2 tablespoons each, onto a parchment-lined baking sheet, spacing about 1 inch apart.
- Bake until cookies are crisp on outside but soft and chewy inside, 25 to 30 minutes. Transfer sheet to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
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- Preheat the oven to 400°. 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 the 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.
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