These cookies are so classically Italian. At they may seem a bit dull to the Americans but the Italians enjoy dunking these into coffee in the mornings or wine after dinner. They are not too sweet and the texture is a bit different than we are familiar with because of the nut flour base. I have grown to love them and serve them with coffee frequently. Many of my friends have gluten sensitivities and this is a great option so they don’t feel deprived. Feel free to vary the recipe according to your taste. Add cocoa powder, chocolate chips, chopped nuts, dried fruit – the list is endless. My absolute favorite is the hazelnut variety either dipped in dark chocolate or made with a thumb print filled with nutella.
Brutto ma Buono - Ugly but Good Cookies
Ingredients
- 3 Egg Whites
- 1 ¼ Cup of Sugar
- 2 Cups of Ground Nuts (Almonds, Hazelnuts, etc.)
- 1 Tablespoon of Peanut Oil
- 1 Tablespoon Vanilla Extract
Instructions
- Heat the oven to 350 degrees.
- Whip Egg whites in the bowl of a mixer until foamy, add sugar and mix until incorporated. Add the ground nuts, mix well and scrape down the bowl. Add the Peanut Oil and Vanilla Extract then continue beating until well combined, about 5 minutes.
- Line a cookie sheet with parchment paper. Keep a small bowl with water to dampen hands, this keep the mixture from sticking. Shape into 1” round balls and place about 1½ “ apart on the cookie sheet.
- Bake 15 - 20 minutes, remove the cookies from the oven when the edges start to brown. Cool on and store in an airtight container.
