Flourless Butterless Italian Hazelnut Cookies Brutti Ma Buoni Recipes

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FLOURLESS BUTTERLESS ITALIAN HAZELNUT COOKIES (BRUTTI MA BUONI)



Flourless Butterless Italian Hazelnut Cookies (Brutti Ma Buoni) image

Make and share this Flourless Butterless Italian Hazelnut Cookies (Brutti Ma Buoni) recipe from Food.com.

Provided by Your Mom

Categories     Dessert

Time 12m

Yield 40-50 cookies

Number Of Ingredients 6

1 cup toasted hazelnuts
1/2 cup sugar
2 large egg whites
1 pinch salt
1/2 teaspoon vanilla extract
sliced hazelnuts (to garnish) (optional)

Steps:

  • Preheat to 325°F Line two baking sheets with Silpat or parchment paper.
  • Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
  • Beat egg whites and salt in another large bowl with an electric mixer on medium-high speed until stiff peaks form.
  • Using a silicone spatula, fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
  • Transfer the mixture to a disposable piping bag and snip off the tip. Pipe the batter on the Silpat, making sure to keep a uniform size under 1 inch in diameter, as well as maintaining a fingers distance between cookies.
  • Tap the baking sheet a few times on the counter, this will help spread the cookie and give a flat cookie with a good snap.
  • Sprinkle the cookie batter with the sliced hazelnuts.
  • Place the baking sheet in the centre of the oven and bake until golden brown, 5-7 minutes. Switch the pans back to front. Keep an eye on it; it goes from golden brown to brown very quickly, given the tiny size.
  • Let cool on the baking sheets for 5 minutes. Gently transfer the butterless cookies to a wire rack to cool completely.
  • Store in an airtight container for upto a week. But I bet it won't last that long.

Nutrition Facts : Calories 31.9, Fat 2, SaturatedFat 0.1, Sodium 6.6, Carbohydrate 3.1, Fiber 0.3, Sugar 2.7, Protein 0.7

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