Brutti ma buoni nut biscuits
Published on 25 November 2013
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Makes about 30 biscuits
100 g chopped almonds, or almonds chopped with a knife
100 g chopped hazelnuts, or hazelnuts chopped with a knife
170 g icing sugar
100 g egg whites (about 3)
30 g granulated sugar
1 pinch of salt
These little treats are excellent for Christmas, keep well and can be made ahead.
I mix the chopped nuts with the icing sugar.
Separately, I whisk the egg whites with the salt, add the granulated sugar and finish whisking.
I very gently fold the nuts and icing sugar into the whisked egg whites.
I line baking trays with baking parchment and heat the oven to 140°C.
I arrange the mixture in small walnut-sized heaps, leaving space between them.
I bake in the preheated oven for 30/40 minutes.
They should be golden without colouring too much, and dry.
I turn off the oven and gently loosen the biscuits. If properly baked, they lift off very easily. I put them on a rack and leave them to cool in the oven with the door ajar.
I keep them in a tin; they last for many days.
For an even more indulgent treat, dip the bases in dark chocolate.
100 g chopped almonds, or almonds chopped with a knife
100 g chopped hazelnuts, or hazelnuts chopped with a knife
170 g icing sugar
100 g egg whites (about 3)
30 g granulated sugar
1 pinch of salt
These little treats are excellent for Christmas, keep well and can be made ahead.
I mix the chopped nuts with the icing sugar.
Separately, I whisk the egg whites with the salt, add the granulated sugar and finish whisking.
I very gently fold the nuts and icing sugar into the whisked egg whites.
I line baking trays with baking parchment and heat the oven to 140°C.
I arrange the mixture in small walnut-sized heaps, leaving space between them.
I bake in the preheated oven for 30/40 minutes.
They should be golden without colouring too much, and dry.
I turn off the oven and gently loosen the biscuits. If properly baked, they lift off very easily. I put them on a rack and leave them to cool in the oven with the door ajar.
I keep them in a tin; they last for many days.
For an even more indulgent treat, dip the bases in dark chocolate.
Original source: https://incucinaconlilly.com/2013/11/25/brutti-ma-buoni/
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