Ugly but Good Cookies
Ugly but Good Cookies (Brutti ma Buoni)- Italian hazelnut cookies made with only 3 INGREDIENTS, no butter, no oil and gluten-free!
Ingredients
- 1 egg white
- a pinch of salt
- ⅓ cup + ½ tablespoon (80g) granulated sugar
- ⅔ cup (100 g) hazelnuts
Instructions
- Toast the hazelnuts in the oven at 356 degrees F (180 degrees C). Spread the nuts in a single layer on a baking sheet and toast until the skins are mostly split and the nuts are light golden brown and fragrant (about 15 minutes).
- Remove from the oven and rub the hazelnuts until the loose skins come off.
- Let them cool completely and pulse in a food processor until coarsely chopped.
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Beat the egg white and salt in a bowl with an electric mixer until stiff peaks form.
- Gently fold in the sugar and nuts.
- Spoon the batter on the baking sheet with a teaspoon or a tablespoon (it depends on how big you want your cookies) about 1.5 inches (4 cm) apart.
- Bake until golden brown, about 30 minutes. Remove and place on a wire rack to cool.
- Store the ugly but good cookies in an airtight container for up to 1 week.
Nutrition
Serving: 1cookie | Calories: 100kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Sodium: 20mg | Fiber: 1g | Sugar: 8g
