Italian Hazelnut Cookies

Preparation

1. Position 2 racks as close to the center of the oven as possible; preheat to 325 degrees F. Line 2 baking sheets with parchment paper or nonstick baking mats.
2. Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
3. Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
4. Drop the batter by the tablespoonful, 2 inches apart on the prepared baking sheets.
5. Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25-30 minutes. Let cool on the baking sheets for 5 minutes.
6. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter.

Tips

Toast whole hazelnuts on a baking sheet in a 350 ° F oven, stirring occasionally, until fragrant, 7 to 9 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.

Per cookie: 88 calories; 5 g fat (0 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 10 g carbohydrates; 2 g protein; 1 g fiber; 46 mg sodium; 61 mg potassium

Exchanges: 1 other carbohydrate, 1 fat

Contributed by: EatingWell.com

These crispy cookies are made with Piedmontese staples – hazelnuts and eggs – and are called Brutti Ma Buoni: literally, “Ugly But Good.” Really, they are more plain-looking than “ugly,” and pack a powerful, sweet, nutty burst of flavor, making them welcome at any table.