Ugly but Good (3 Ingredents cookies)

cookies, recipe, 3 ingredients, super, easy, super fast, μπισκότα, συνταγή, φουντούκι, 3 υλικά cool artisan, Γαβριήλ Νικολαίδης

These delicious hazelnut cookies, known as ugly but good ( brutti ma buoni in Italian), come from northern Italy. The origins are unsure, some say Piedmont, others Lombardy. Whatever the history, I can tell you that they are very delicious and, in the end, this is what matter most.

 

cookies, recipe, 3 ingredients, super, easy, super fast, μπισκότα, συνταγή, φουντούκι, 3 υλικά cool artisan, Γαβριήλ Νικολαίδης

Ingredients

  • 1 egg white
  • 80 grams (1/3 cup + ½ tablespoon) granulated sugar
  • 100 grams (2/3 cup) hazelnuts

Directions

  • Toast the hazelnuts in the oven at 180 degrees °C.
  • Spread the nuts in a single layer on a baking sheet and toast until the skins are mostly split and the nuts are light golden brown and fragrant (about 15 minutes).
  • Remove from the oven and rub the hazelnuts until the loose skins come off.
  • Let them cool completely and pulse in a food processor until coarsely chopped.
  • Preheat the oven to 150 °C (300 degrees F).
  • Beat the egg white and salt in a bowl with an electric mixer until stiff peaks form.
  • Gently fold in the sugar and nuts.
  • Spoon the batter on the baking sheet with a teaspoon or a tablespoon (it depends on how big you want your cookies) about 4 cm (1.5 inches) apart.
  • Bake until golden brown, about 30 minutes. Remove and place on a wire rack to cool.
  • Store the ugly but good cookies in an airtight container for up to 1 week.

1 Comment on Ugly but Good (3 Ingredents cookies)

  1. tek
    Wednesday November 18th, 2015 at 12:52 PM (4 years ago)

    “Διπλώνουμε μέσα στο μείγμα τη ζάχαρη και τα καρύδια.” – τα φουντούκια*

    Reply

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