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Epicurious

“Ugly but Good” Nut Cookies

Recipe information

  • Yield

    makes about 48 cookies

Ingredients

Butter, softened, for the pans, if using 8 large egg whites
Pinch salt
2 cups confectioners’ sugar, sifted
2 cups shelled hazelnuts, toasted, skins removed, and chopped fine

Preparation

  1. Step 1

    Preheat the oven to 275° F. Lightly grease two baking sheets, or line them with parchment paper.

    Step 2

    Beat the egg whites and salt in a bowl with a handheld electric mixer until foamy. As you continue beating, add the sugar gradually, until it is all incorporated and the egg whites hold soft and shiny peaks. Scrape the beaten whites into a wide, heavy saucepan and set over medium-low heat. Stir in the hazelnuts and cook, stirring, until the batter is light golden brown, about 20 minutes. (The batter will deflate quite a bit as it cooks.)

    Step 3

    Remove the pan from the heat. Drop the batter by rounded teaspoonfuls onto the prepared baking sheets, leaving about 1 inch between them. Bake until golden brown and firm to the touch, about 30 minutes. Remove, and cool completely before serving. Store at room temperature in an airtight container for up to 1 week.

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From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC. Buy the full book from Amazon.
TagsCookieDessertItalian AmericanItalianEuropeanHazelnutNutGluten Free5 Ingredients or FewerBakingElectric MixerCookbooks
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