Friday, November 9, 2012

"ugly but good" cookies

Brutti ma Buoni are well-described by their translation of "ugly but good". Typically made with hazelnuts, I only had almonds on hand, and they did just the trick! Crispy on the outside with a chewy moist texture on the inside, these cookies are the easiest 4-ingredient cookies, period.

1 1/2 cups almonds
1 1/2 cups confectioners' sugar
1/8 tsp salt
1 egg white
2 tsp vanilla extract

1. Preheat the oven to 400F. Spread almonds in a single layer on a baking sheet. Toast almonds in oven for 10 minutes, until fragrant. Transfer almonds to a food processor. Add confectioners' sugar and pulse until finely chopped. 

2. Transfer mixture to bowl. In a small bowl beat egg white with vanilla extract. Add egg mixture to nut mixture and stir until fully blended and crumbly.

3. Line baking sheet with parchment paper. Make small mounds of dough and put back in oven for 13 minutes.

4. Let cool on wire rack to crisp up before enjoying.
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