Tag Archives: hazelnuts

Brutti Ma Buoni (Ugly but Good)

While the phrase could refer to friends, family or co-workers, in this case it’s a cookie we discovered in Sicily. Having now experimented with several recipes, I have a version to recommend.

These are very easy and would be a nice addition to the Thanksgiving menu as they are light, gluten free and delicious.

Ingredients

  • 1 1/2 cups hazelnuts  (aka filberts), about 8 ounces
  • 3/4 cup powdered (confectioners) sugar — I use Whey Low sugar substitute* Note: this yields slightly sweet cookies. If you prefer more sweetness, increase to 1 cup of sugar.
  • Pinch of salt
  • 1 large egg white
  • 2 teaspoons pure vanilla extract

Method

  1. Preheat oven to 400 degrees F. Spread hazelnuts on a baking tray and bake for about 10-12 minutes until they are fragrant, lightly toasted and the skins blister. Remove and transfer the nuts to a clean kitchen towel to cool. Then rub them together in the towel to remove the skins. Warning: this is messy!
  2. Lower the oven heat to 300 degrees F.
  3. Pulse nuts in a food processor until roughly chopped. You want some big pieces. (Alternatively, crush them in a bowl– takes longer but avoids pulverizing into dust.)
  4. Transfer nuts to a bowl and mix in the sugar and salt.
  5. Whip the egg white on high setting in a stand mixture until soft peaks form and then gradually add vanilla, continuing to whip until you get medium-firm peaks. Stir this into the hazelnut-sugar mixture.
  6. Line a baking sheet with parchment paper and spoon generous-sized dollops of the “dough”, leaving 1″ of space between cookies.  They don’t spread much, if at all. Cookies can be any size you want; this amount will make about 8 large (3″) cookies or over a dozen smaller ones.
  7. Bake at 300 for 30 minutes until golden, then lower the heat to 200 and bake for another 15 minutes so they dry out and are crisp and not sticky.
  8. Cool before serving.

*A note on Whey Low. Developed for the inventor’s diabetic wife, this genius product is significantly lower in calories and glycemic index than sugar and tastes/cooks the same so no complicated calculations are needed. Only caveat: it’s pricey.