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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

To start your Brutti ma Buoni:

Preheat oven to 350 degrees. Lightly butter a cookie sheet and dust it with flour.

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.

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.

Yield: 24 cookies

DAVID ROCCO | DAVID ROCCO’S DOLCE VITA | AVVENTURA WITH DAVID ROCCO
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