Italian Hazelnut Biscuits (Brutti ma Buoni)
grams (2 cups)
Organic Egg Whites
, from 3 large eggs
Himalayan or Sea Salt
grams (1 cup)
Preheat oven to 180C.
Place whole hazelnuts on a baking tray and toast in oven for 10 minutes, until they are lightly golden and fragrant.
Rub the hazelnuts in a clean tea towel to remove most of the skins. Let them cool completely.
Pulse the hazelnuts in a food processor until they are coarsely chopped.
Reduce oven temperature to 150C.
Beat the egg whites with a pinch of salt until stiff peaks form.
Gently fold in nuts and the coconut sugar.
Line 2 trays with baking paper and spoon heaped tablespoons of the cookie mixture onto the trays, leaving 3cm between each one.
Bake for 25 minutes, until the biscuits are lightly golden. Let them cool on the trays for 10 minutes before transferring to a wire rack to cool.
For a chocolate-hazelnut flavour add 1 cup finely chopped dark chocolate.
These biscuits would also be wonderful with pistachios or almonds instead of hazelnuts.
Add 2 teaspoons of espresso coffee.