Italian Hazelnut Cookies

Italian Hazelnut Cookies

These crispy cookies are made with Piedmontese staples—hazelnuts and eggs—and called Brutti Ma Buoni: literally, “Ugly But Good.” But they are really more plain-looking than “ugly,” and pack a powerful, sweet, nutty burst of flavor, making them welcome at any table.

Nutirion Profile: Diabetes Appropriate Heart Healthy Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
30 15 min 2 hr

Directions

Ingredients

  • 2 cups hazelnuts, toasted and skinned (see Tip)
  • 1 1/4 cups sugar
  • 4 large egg whites
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Cooking Instruction

Step 1

Position 2 racks as close to the center of the oven as possible; preheat to 325°F. Line 2 baking sheets with parchment paper or nonstick baking mats.

Step 2

Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.

Step 3

Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.

Step 4

Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets.

Step 5

Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25 to 30 minutes. Let cool on the baking sheets for 5 minutes. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter.


Nutrition

  • Serving: Per cookie
  • Calories: 88
  • Carbohydrates: 10g
  • Fat: 5g
  • Protein: 2g
  • Dietary Fiber: 1g
  • Saturated Fat: 0g
  • Monounsaturated Fat: 4g
  • Cholesterol: 0mg
  • Potassium: 61mg
  • Sodium: 46mg
  • Exchanges: 1 other carbohydrate, 1 fat
  • Carbohydrate Servings: 1/2

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