Tuesday, September 28, 2010

Ugly But Good- Brutti Ma Buoni Cookies

I absolutely love the name of these cookies- of course, it rolls off your tongue and sounds a lot better in Italian. And they are kind of ugly, but the taste is wonderful. The cookies are from the Lazio region of Italy, right outside of Rome. They are a simple cookie- just four ingredients- and take no time at all. The result is a chewy, crunchy, nutty cookies that is great on its own or even better with a cup of coffee.

Brutta Ma Buoni
from Food and Wine Magazine, October, 2010

8 ounces (1 1/2 cups) hazelnuts
1 1/2 cups confectioner's sugar
pinch of salt
1 large egg white, lightly beaten
2 teaspoons pure vanilla extract

Preheat oven to 400 degrees F. Spread the hazelnuts on a large, rimmed baking sheet and toast about 8 minutes, until the nuts are fragrant and the skins blister. (Watch the time carefully. I burned my first batch). Transfer the nuts to a kitchen towel and let cool. Then, rub them together to remove their skins.
In a food processor, pulse the hazelnuts with the confectioner's sugar and salt until finely chopped. Scrape the mix 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, one inch apart.
Bake the cookies about 10-12 minutes for chewy cookies and a little longer for slightly crisp cookies. (Again, watch the time so the bottoms do not burn) Let the cookies cool on the baking sheet. ((post by Susan))

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