| CATEGORY |
CUISINE |
TAG |
YIELD |
| 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.
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