They are called ugly but good biscuits, but I will tell you: good you are for sure, but I have never seem ugly. These cookies, which are actually more like the meringues that cookies, given the total absence of flour, I did stuff myself when I was little. My grandfather used to take me: Sicilian named also “crisps, Tammy” and to make them used our delicious hazelnuts of the Nebrodi. They're a great way to recycle advanced whites, given that the yolk does not need. Of course, the ugly but good hazelnut biscuits are completely gluten-free and lactose-E. If you want, you can have a look at all my COOKIE RECIPES to find something to suit your tastes.
The My advice to “ugly but good” perfect
The origins of ugly but good cookies, however, are likely to look to North, between Lombardy and Piedmont, Home of the Tonda Gentile delle Langhe Pgi hazelnut. I used to own these hazelnuts and warn you that, Since the ingredients are only 4, If you will not use hazelnuts of great quality the result will not be ideal. I suggest you to chop in two thirds of hazelnut kernels, and a third chop coarsely with a knife. So you'll have a nice game of textures within the biscuit
I recommend: cooking, as for the meringue, must take place in a convection oven, for a long time and at low temperature, because the candy should be lightweight and dry inside. Is, about meringues, You have tried my recipes with the meringues as Pavlova WILD BERRY or the Pavlova CREAM WITH CHESTNUT AND PERSIMMON? The flavor of the biscuits ugly but good hazelnut is unforgettable. Have a taste of toasted hazelnuts, But even a little’ of caramel. And the scent is Heavenly. You can keep them perfectly in a tin box in a dry place. As with all sweets made of sugar, their enemy is humidity, so do not put them in the fridge ever. I'm even dolcetto ideal for a small home made gift, because they prepare easily and last long.
DOSE 20 BISCUITS:
150 grams of egg whites (correspond more or less to egg whites to 5 medium eggs)
200 grams of caster sugar
a tablespoon of organic Bourbon vanilla extract or seeds of a vanilla bean Bourbon
350 grams of peeled Tonda Langhe hazelnuts IGP
a pinch of salt
Chop two thirds of nuts in a blender, so you get a grain of medium thickness (not a flour), and chop with a knife the rest of nuts.
Beat the egg whites with sugar, salt and vanilla until the classic composed meringues: a stiff, firm enough to form tips that remain facing upwards when lifting the whip. If you have the time to use it is planetary, You can also use an electric mixer: for the mixture is puffy and hard you mount for at least 20 minutes.
Combine meringue the hazelnuts and the whole hazelnuts, and mix everything into the mixture using a spatula. Pour the mixture into a thick-bottomed steel pot and cook over low heat until the mixture will not have changed color and texture, becoming blackened and dense.
Preheat oven to 120 degrees static. Line a baking sheet with parchment paper. Arrange on the baking sheet of dollops of dough the size you prefer (do not increase after cooking, So how do not increase the meringues) using two spoons and inumidendoli from time to time to slide better the mixture. Bake for 50 minutes or until the cookies, lifting them, There will appear very light: this will mean that they dried perfectly inside. In case you seem still damp, extend still cooking, always at 120 degrees in a convection oven. Keep the ugly but good biscuits in a box hermetically closed, you will see that you will retain fragrant long. Good appetito1