I tasted these biscuits ‘ugly but good’, for the first time during a family visit in Italy. We were past the window of a pastry shop-confectionery, totally Italian retro and I don’t know why, but even ugly, they have me attracted. In fact, now I know why. They are too good !!!
After this first test, that I softly forgot, I admit it… my sister-in-law that I was reported a few weeks ago and to me has, therefore, called into head. As we had an evening dessert provided between bloggers in the region, I told myself that I could try to do it myself. And as they are without flour it was perfect for one of us, intolerant to gluten.


Biscuits Brutti ma buoni {ugly but good}

For a dozen biscuits Save Print Ingredients

  • 120 g of icing sugar
  • 1 sachet of vanilla sugar
  • 100 g hazelnuts whole roasted
  • 2 egg whites
  • 1 pinch of salt

 

Instructions

  • Preheat your oven to 180°.
  • Mix coarsely 1 handful of hazelnuts and set aside, then mix finely the rest of the hazelnuts. Mix the 2. Add the icing sugar and the vanilla sugar, mix and set aside.
  • In another container, whisk the egg whites and then fold in very gently the mixture previous.
  • Pour the batter into a saucepan and heat over low heat, stirring so slightly dry. It will take a few minutes for it to become detached from the walls.
  • Using a spoon, form small piles of dough on a baking sheet covered with parchment paper. Cook in the oven for 15 min, the surface must crack and dry but not too brown. Let cool on a wire rack and then enjoy.
  • These cookies can keep for up to 1 week in an airtight container. It will be even better prepared the day before, then they will tend to harden slightly. But hey, I doubt that they will hold until then… 😉

 


For you to discover other blogs with a sweet tooth, here are the bloggers culinary who were at our evening desserts : Strawberry-Basil, Sokeen, Sunny Delights, The Cooking of Anne-Charlotte and Steph at the Table.

Written by Doc

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