"Ugly But Good" Hazelnut Cookies
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
48
Spice
33
Sweetness
51
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Set racks in the upper and lower thirds of the oven and preheat to 350°F
2
Whip the egg whites and salt in an electric mixer with the whisk on medium speed until they are white and opaque and beginning to hold their shape
3
Increase the speed to medium high and whip in the sugar 1 tablespoon at a time, continuing to whip the whites until they hold a firm peak
4
Remove the bowl from the mixer and fold in the ground hazelnuts
5
Scrape the batter into a medium saucepan and place over low heat
6
Cook, stirring constantly with a wooden spoon, until the mixture is heated through, about 8 minutes
7
Use 2 spoons to form 3/4-inch cookies
8
Use one spoon to scoop up some batter and the other to scrape it off the first spoon, rounding it somewhat as you do, and drop the cookies onto the prepared pan, spacing them about 1 inch apart from each other in all directions
9
Bake the cookies until they are well colored and slightly firm, about 20 to 25 minutes
10
Cool the cookies on the pan on a rack
11
Set racks in the upper and lower thirds of the oven and preheat to 350°F
12
Whip the egg whites and salt in an electric mixer with the whisk on medium speed until they are white and opaque and beginning to hold their shape
13
Increase the speed to medium high and whip in the sugar 1 tablespoon at a time, continuing to whip the whites until they hold a firm peak
14
Remove the bowl from the mixer and fold in the ground hazelnuts
15
Scrape the batter into a medium saucepan and place over low heat
16
Cook, stirring constantly with a wooden spoon, until the mixture is heated through, about 8 minutes
17
Use 2 spoons to form 3/4-inch cookies
18
Use one spoon to scoop up some batter and the other to scrape it off the first spoon, rounding it somewhat as you do, and drop the cookies onto the prepared pan, spacing them about 1 inch apart from each other in all directions
19
Bake the cookies until they are well colored and slightly firm, about 20 to 25 minutes
20
Cool the cookies on the pan on a rack
21
Storage: Store the cookies in a tin or plastic container with a tight-fitting cover
22
Storage: Store the cookies in a tin or plastic container with a tight-fitting cover