Wednesday, January 30, 2013
Recipe: Brutti Ma Buoni Cookies
Don't let the looks fool you, they are light cookies that are quite good!
10 egg whites at room temperature
1 cup + 3 T sugar (or half sugar, half molasses)
1 tsp vanilla
2 cups hazelnuts or almonds or a combination of both, toasted and chopped to rice size
Beat egg whites until soft peaks are formed. (It is important to use room temperature whites and not cold ones.) Gradually add the sugar (or molasses sugar mixture)
Beat until egg whites form peaks.
Stir in vanilla until blended.
Fold in the toasted chopped nuts.
Heat oven to 300 degrees F.
Drop mixture by teaspoon (or tablespoon) onto a parchment lined baking pan that has been buttered.
Bake until cookies are lightly colored about 25 - 30 minutes (or longer for tablespoon size cookies). Turn off the oven and leave in for 10 minutes.
Cool on racks. Keep in air tight containers for a few months.
Variations: You can add 1/4 cup unsweetened cocoa powder to the mixture to make chocolate cookies. If you do add an additional 1-2 egg whites.
Makes 2.5 dozen small cookies or 12 - 18 larger ones.