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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.
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