"Ugly But Good" Hazelnut Cookies Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Ingredients

Makes about 60 1 1/2-inch cookies

4 large egg whites

pinch of salt

1 1/3 cups sugar

3 1/2 cups (about 14 ounces) whole hazelnuts, finely ground in a food processor

2 cookie sheets or jelly-roll pans lined with parchment or foil

Step 1
1. Set racks in the upper and lower thirds of the oven and preheat to 350°F.
Step 2
2. Whip the egg whites and salt in an electric mixer with the whisk on medium speed until they are white and opaque and beginning to hold their shape. Increase the speed to medium high and whip in the sugar 1 tablespoon at a time, continuing to whip the whites until they hold a firm peak. Remove the bowl from the mixer and fold in the ground hazelnuts.
Step 3
3. Scrape the batter into a medium saucepan and place over low heat. Cook, stirring constantly with a wooden spoon, until the mixture is heated through, about 8 minutes.
Step 4
4. Use 2 spoons to form 3/4-inch cookies. Use one spoon to scoop up some batter and the other to scrape it off the first spoon, rounding it somewhat as you do, and drop the cookies onto the prepared pan, spacing them about 1 inch apart from each other in all directions.
Step 5
5. Bake the cookies until they are well colored and slightly firm, about 20 to 25 minutes.
Step 6
6. Cool the cookies on the pan on a rack.
Step 7
Storage: Store the cookies in a tin or plastic container with a tight-fitting cover.

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Flavorless, uninspired, waste of time. Followed the recipe exactly. Was looking for a gluten-free recipe and this was terrible.
- therileys
- 12/24/2011
These were very good cookies. I drizzled the cooled cookies with melted 60% cacao chocolate. Next time I'll try making them with 1/3 less sugar.
- Anonymous
- Pendleton, OR
- 11/27/2010
These cookies are AMAZING and a perfect treat for a gluten intolerant diet. They turned out perfectly.
- trufflemaker
- Ottawa, Ontario
- 12/20/2009
These cookies are AMAZING. They turned out perfectly. An excellent recipe for those on a gluten-free diet! I will be making this one again and again.
- trufflemaker
- Ottawa, Ontario
- 12/20/2009
These were delicious and "ugly" despite my mishaps. I never got the egg whites to stiff peaks. They were shiny and silky, not firm. Otherwise, I followed it to the letter, and they are crispy, nutty good. Check the bottoms after 15 min. since mine were a little too brown after 20 min.
- doctorpeck
- 8/26/2006

Tags Cookie Dessert Snack Dairy Free Gluten Free 5 Ingredients or Fewer Make Ahead Baking Food Processor Electric Mixer Harper Collins Cookbooks