They are called “ugly but good”, 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. The origins of these treats are however likely to search to the 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, why so you'll have a nice game of textures. 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. The flavor is unforgettable: they know of toasted hazelnuts, But even a little’ of caramel. And the scent is Heavenly. Are gluten-free and keep well in a tin box in a dry area: 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.
Ingredients for 20 cupcakes
- 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 Langhe Pgi hazelnut Tonda without Peel
- 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, polishes and much soda to form of the tips that are facing up when you lift the whisk. 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 have dried perfectly inside. In case you seem still damp, extend still cooking, always at 120 degrees in a convection oven. Store them in an airtight box, you will see that you will retain fragrant long. Bon appétit”