Brutti ma Buoni—"Ugly but Delicious"—cookies are incredibly simple to make and absolutely yummy. Crispy on the outside and soft in the middle, these hazelnut biscotti taste like a Ferrero Rocher chocolate in cookie form! They're also flourless, making them gluten-free.
Watch the Pasta Grammar video where we make this recipe here:
Makes 8-10 cookies.
For this recipe, you will need:
- 2 egg whites
- 5.25 oz. (150g) sugar
- 5.25 oz. (150g) finely crushed hazelnuts (or any nut of your choice)
With a stand or hand mixer, whip the egg whites until they begin to become foamy. At this point, you may begin gradually adding the sugar while continuing to whip.
Beat the eggs and the sugar until the mixture develops soft peaks and can be held upside down without spilling.
Preheat an oven to 300 degrees F (150 C).
Mix in the crushed nuts by adding a little bit at a time and gently folding them into the egg whites. Once the nuts are completely incorporated, transfer the "dough" into a small saucepan (preferably non-stick).
Gently stir the mixture over low heat for 10-12 minutes, or until the eggs thicken and the dough is sticky and moldable.
Scoop out golfball sized balls and place on a parchment paper-lined baking sheet . Don't worry about making them perfect and smooth; remember, they're supposed to be ugly!
Bake for 20 minutes, or until they become slightly crispy on the outside while remaining soft in the center. For maximum deliciousness, we recommend serving them warm, although they will last about a week in an airtight container.
Buon appetito!
These were indeed delicious but I could not get the egg whites to puff up as much as it looks like you did. The sugar made the egg whites loose all of their aeration even before folding in the nuts. Any tips for keeping the whites puffy with so much sugar?