Hazelnut and chocolate brutti ma buoni, twice cooked

Published on 14 January 2015

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0 steps completed out of 12

1.Step 1 of 12
I combine egg whites with a little more than half the sugar in a bowl.
2.Step 2 of 12
I whisk the whites stiff.
3.Step 3 of 12
I put the remaining sugar in a processor with hazelnuts.
4.Step 4 of 12
I chop, not too finely.
5.Step 5 of 12
I sift cocoa into the whisked whites.
6.Step 6 of 12
I fold well with a spatula, upwards from the bottom.
7.Step 7 of 12
I mix in chopped hazelnuts.
8.Step 8 of 12
Once combined, I transfer to a heavy-bottomed pan and start stirring.
9.Step 9 of 12
It softens first; I keep stirring.
10.Step 10 of 12
Then it firms and thickens. Stir continuously, as it tends to stick.
11.Step 11 of 12
I remove from the heat and quickly make mounds on a parchment-lined tray with two teaspoons; once set, it is hard to work.
12.Step 12 of 12
I bake at 150°C for 30 minutes until thoroughly dry.
I let cool, lift from the paper and store cold in a tin.

Delicious and crisp, this cocoa version is excellent. They keep a long time in a tin, if any remain!

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