Brutti ma buoni
Recipe inspired by Biscotti, Recipes from the American Academy in Rome Sustainable Food Project
18 oz hazelnuts, double roasted with skins removed
2 egg whites, at room temperature
1 1/4 cup granulated sugar
1 Tablespoon vanilla extract
1 Tablespoon flour
Grated vest of 1 large lemon
Preheat oven to 350 F
Line two cookie sheets with parchment paper or silicon pads.
Either with hand mixer or standing mixer, beat eggs at high speed until they form soft peaks.
Slowly add sugar while continuing to mix at high speed.
Once sugar is completely incorporated, add vanilla and continue to beat until stiff peaks form.
In a separate large bowl, add together hazelnuts, flour and lemon zest and mix thoroughly.
Gently fold in egg whites and mix thoroughly being careful not to deflate the egg whites.
Using a teaspoon, drop mounds of the mixture onto cookie sheets, leaving 2 inches between each cookie.
Bake for 10 minutes, then turn off the oven and wait an additional 5 minutes for cookies to dry out a bit.
With a spatula, remove the cookies onto a rack and allow to cool.
Put into a air tight container. Cookies will remain fresh for one week.