Kim’s Kitchen
Brutti ma Buoni
These are called “Ugli but Good” in Italian… I think they are Pretty and Great!!! First time I heard of these was for a bride for whom we were doing the catering and asked me if I knew of them?... I didn’t, so looked them up and gave it a try, and this is my version of them…
These are also Gluten Free…
Makes 50 pieces
Ingredients:
½ Lb. Blanched Hazelnuts
4 ea Egg whites
1 ¼ C Sugar
1 tsp Kosher Salt
¼ tsp Cinnamon
¼ tsp Vanilla Extract
Instruction:
NOTE: If you can’t find blanched Hazelnuts, bake skin on Hazelnuts at 325-degree oven for 15-20 minutes, wrap in towel and rub to lose skins
Preheat oven at 300 F.
Process the cooled nuts to a fine powder, do not over mix, needs to stay dry. Set aside.
Line baking sheets with silicone liner or parchment paper.
In a mixer, whip eggs whites until peaks, about 3-4 min.
Slowly add sugar while whipping egg whites and increase speed another notch for about 10 minutes more.
Fold in Hazelnut powder, salt, cinnamon, and vanilla.
Drop about 2 Tbsp. of the mix at 2 inches apart until filling pan.
Bake 20 min (rotate pan at 15 minutes of baking, not a minute before that) Bake until golden.
Cool on wire rack, until completely cooled.
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