Brutti ma buoni hazelnut biscuits, twice cooked

Published on 18 November 2014

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The blog has another recipe for brutti ma buoni baked normally, but the original involves two cooking stages: drying the mixture in a pan, then baking. Slightly more work, but fantastic, much crisper and irresistible!
Ideal for leftover egg whites.

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Ingredients

INGREDIENTS FOR 25 BISCUITS

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150 g egg whites at room temperature
300 g hazelnuts
300 g sugar
1 sachet vanillin or a vanilla pod

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Method

Introductory photographs from the original

0 steps completed out of 14

1.Step 1 of 14
I put the hazelnuts and about half the sugar in a food processor.
2.Step 2 of 14
I pulse to avoid overheating, leaving the hazelnuts roughly chopped.
3.Step 3 of 14
I remove them, wash the bowl well, add the egg whites and start whisking.
4.Step 4 of 14
I add the vanillin to the sugar.
5.Step 5 of 14
Once the whites begin foaming, I gradually add the sugar.
6.Step 6 of 14
I should have a firm, glossy meringue.
7.Step 7 of 14
I put it in a small pan. Mine was non-stick, but steel or copper is better.
8.Step 8 of 14
I add the chopped hazelnuts.
9.Step 9 of 14
I mix well and heat gently.
10.Step 10 of 14
I keep stirring and watching, as it tends to stick.
11.Step 11 of 14
After about 15 minutes, it starts drying. With a thermometer, the ideal temperature is 90°C, but you can judge by eye: it is ready when it begins firming up.
12.Step 12 of 14
Using two teaspoons, I make slightly spaced mounds on a parchment-lined tray. Work quickly, as the mixture hardens while cooling.
13.Step 13 of 14
I bake at 150°C for about 25 minutes to dry without burning, depending on the oven. They should be dry inside, not soft; remember they harden while cooling.
14.Step 14 of 14
Store in a closed tin, although I never managed to keep any: too many sweet-toothed people around!

Original source: https://incucinaconlilly.com/2014/11/18/brutti-ma-buoni-alle-nocciole-doppia-cottura/

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