Italian Hazelnut Cookies
Hazelnut and eggs - also called Brutti Ma Buoni, these cookies have tons of sweet nutty flavor.
Yield
30 servingsPrep
20 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
hazelnuts (filberts)
toasted and skinned |
|
| 1 ¼ | cups |
sugar
|
|
| 4 | large |
egg whites
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
hazelnuts (filberts)
toasted and skinned |
|
| 296 | ml |
sugar
|
|
| 4 | large |
egg whites
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Position two oven racks as close to the center of the oven as possible and preheat oven to 325℉ (160℃). Line two baking sheets with parchment paper or use non-stick baking mats.
In a food processor, pulse hazelnuts and sugar until finely ground. Scrape into a large bowl.
Beat egg whites and salt in another bowl at high-speed using an electric mixer until stiff peaks form. Fold the mixture into the nut mixture with a rubber spatula. Add vanilla and gently mix until combined.
Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets.
Bake until golden brown, switching pans to rotate and change positions halfway through for 25 to 30 minutes.
Let cool on the baking sheet for 5 minutes. Transfer to wire rack to cool. When baking sheets are thoroughly cooled bake the next batch of cookies.
