Brutti Ma Buoni Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a cookie sheet and dust it with flour.
• In a bowl, beat the egg whites, until soft peaks form. Gently fold in the hazelnuts, almonds, sugar, cocoa powder, 1 tablespoon of flour, vanilla, and amaretto until all the ingredients are evenly distributed (without deflating the egg whites too much).
• Spoon blobs or heaping tablespoons of batter onto a cookie sheet, leaving approximately 1-inch between each cookie. Bake for about 30 minutes, or until firm to the touch. If you prefer chewier cookies, under bake them slightly. Remove the cookies from the oven, transfer them to a wire rack, and let rest for a 1/2 hour, or until cooled.

Steps:

• Preheat to 325°F Line two baking sheets with Silpat or parchment paper.
• Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
• Beat egg whites and salt in another large bowl with an electric mixer on medium-high speed until stiff peaks form.
• Using a silicone spatula, fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
• Transfer the mixture to a disposable piping bag and snip off the tip. Pipe the batter on the Silpat, making sure to keep a uniform size under 1 inch in diameter, as well as maintaining a fingers distance between cookies.
• Tap the baking sheet a few times on the counter, this will help spread the cookie and give a flat cookie with a good snap.
• Sprinkle the cookie batter with the sliced hazelnuts.
• Place the baking sheet in the centre of the oven and bake until golden brown, 5-7 minutes. Switch the pans back to front. Keep an eye on it; it goes from golden brown to brown very quickly, given the tiny size.
• Let cool on the baking sheets for 5 minutes. Gently transfer the butterless cookies to a wire rack to cool completely.
• Store in an airtight container for upto a week. But I bet it won't last that long.

Steps:

• Preheat oven to 350°F.
• Coarsely chop almonds and pine nuts with sugar in a food processor. Lightly beat 2 whites and add to nuts with flour and salt. Blend until evenly moist. (Dough should be slightly sticky but firm enough to hold together. If it is too dry, lightly beat remaining egg white and blend into dough 1 teaspoon at a time.)
• Drop heaping teaspoons about 1/2 inch apart onto a parchment paper-lined baking sheet. Gently squeeze each with your fingers to form a rough cone shape.
• Bake cookies in middle of oven until barely browned and moist in center, 12 to 15 minutes. Cool 5 minutes on sheet, then transfer to a rack to cool completely.