Brutti ma Buoni:
Preheat oven to 350 degrees F (177 degrees C) and line
two baking sheets with parchment paper.
Place the hazelnuts on a baking
sheet and bake for 15 minutes or until
fragrant and the skins begin to flake. Remove from oven and place the hot
nuts in a clean dish towel. Roll up the towel and let the nuts sit (steam) for
about ten minutes and then rub the nuts in the towel briskly to remove the
skins. Let them cool completely and then coarsely chop.
In a heatproof bowl, placed
over a saucepan of simmering water, cook the sugar and egg whites, whisking
constantly, until opaque in color and hot to the touch (about 5-10 minutes).
Remove from heat, transfer to the bowl of your electric mixer
(can use a hand mixer), and beat until
thick and glossy (like a thick meringue) (about 5
minutes). At this point beat in the
vanilla extract and then fold in the flour and chopped hazelnuts.
Place heaping tablespoonfuls
(or use a small ice cream scoop) about two inches apart onto your prepared
baking sheets. Bake cookies for
about 20 - 25 minutes or until light brown. Remove from oven and place on a wire
rack to cool. Dust with confectioners sugar before serving.
These cookies are best the
day they are made, but they can be stored at room temperature for a few days.
Makes about 30 cookies.
Elizabeth, The Complete
Canadian Living Cookbook. Random House Canada. Canada: 2001.