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Italian hazelnut cookies

Italian hazelnut cookies

Originally called “Brutti Ma Buoni” or “Ugly But Good”.

2 cups hazelnuts, toasted and skinned (see Tip)
1 cup xylitol
4 large egg whites
1/4 tsp salt
1 tsp vanilla extract

1. Preheat oven to 180C/350F. Line 3 baking sheets with parchment paper or nonstick baking mat
2. Pulse nuts and xylitol in a food processor until finely ground. Scrape into a large bowl.
2. Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
4 Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets (1 tbsp – 1 cookie)
5. Bake the cookies until golden brown for cca 15 min .
Let cool on the baking sheets and then gently, with a sharp, thin knife transfer the cookies to a wire. At this point, they are soft and sticky, but the day after the cookies will be crispy! They melt in your mouth! Fantastic!

TIP: Toast whole hazelnuts on a baking sheet in a 180C/350F oven for 7-9 minutes. Let the nuts cool for a few minutes then rub with both hands to skin them.

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