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Grains, Eggs Cookie 20 Servings

INGREDIENTS

4 1/2 oz Hazelnuts, toasted skinned
and finely chopped not
ground!
4 1/2 oz Icing sugar, confectioner's
sugar in the us I
think
sifted
4 Egg whites

INSTRUCTIONS

From: viv@higgs.ph.unimelb.edu.au (Viviane Buzzi)  Date: Fri, 18 Feb 94
21:30:30 +1100 These biscuits literally mean  "ugly but good" which
describes them perfectly!!  They are a  speciality of the Veneto region
in Italy.  They are crisp on the  outside and chewy on the inside. I
got this recipe from "Patisserie  of Italy" by Jeni Wright (ISBN
0-356-15066-6)  Preheat the oven to 200C/400F. Line 2 baking sheets
with nonstick  baking paper.  Put the hazelnuts and icing sugar in a
heavy saucepan.  Beat the egg whites until stiff in a bowl, then add to
the pan. Place  the pan over moderate heat and cook for 15 minutes,
stirring all the  time, until the mixture comes away from the sides of
the pan and is a  light golden brown.  Remove the pan from the heat.
Scoop out the mixture with 2 teaspoons  into rough mounds and place
them spaced apart on the baking paper to  allow for slight spreading
during cooking.  Bake for 10 minutes.  Transfer the biscuits on the
paper to wire racks and leave to cool  (they will harden on cooling).
Makes about 20.  REC.FOOD.RECIPES ARCHIVES  /COOKIES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 66
Calories From Fat: 33
Total Fat: 4g
Cholesterol: <1mg
Sodium: 87.4mg
Potassium: 54.3mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: 1g
Protein: 2.7g


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