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BRUTTI MA BUONI |
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6 egg whites
1 cup toasted hazelnuts, coarsely chopped
1 cup toasted almonds, coarsely chopped
1 1/2 teaspoon vanilla extract (7.5ml)
1 tablespoon amaretto (15ml)
3/4 cup sugar
1 tablespoon cocoa powder (15ml)
1 tablespoon all-purpose flour, and extra for dusting
butter for greasing |
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To start your Brutti ma Buoni: |
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Preheat oven to 350 degrees. Lightly butter a cookie sheet and dust it with flour. |
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In a bowl, beat egg whites until soft peaks form. Add flour, vanilla, amaretto, sugar, cocoa powder, almonds and hazelnuts. Gently fold until all ingredients are evenly distributed. |
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Spoon blobs of batter on the cookie sheet, leaving approximately 1 inch between each cookie. Bake for about 30 minutes or until firm to touch. (if you prefer chewier cookies, under-bake slightly) Remove the cookies from the oven, transfer it to a wire rack and let rest for a 1/2 hour or until cooled. |
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Yield: 24 cookies |
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