Flourless Butterless Italian Hazelnut Cookies (Brutti Ma Buoni)

1. 1

   Preheat to 325u00b0F Line two baking sheets with Silpat or parchment paper.

2. 2

   Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.

3. 3

   Beat egg whites and salt in another large bowl with an electric mixer on medium-high speed until stiff peaks form.

4. 4

   Using a silicone spatula, fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.

5. 5

   Transfer the mixture to a disposable piping bag and snip off the tip. Pipe the batter on the Silpat, making sure to keep a uniform size under 1 inch in diameter, as well as maintaining a fingers distance between cookies.

6. 6

   Tap the baking sheet a few times on the counter, this will help spread the cookie and give a flat cookie with a good snap.

7. 7

   Sprinkle the cookie batter with the sliced hazelnuts.

8. 8

   Place the baking sheet in the centre of the oven and bake until golden brown, 5-7 minutes. Switch the pans back to front. Keep an eye on it; it goes from golden brown to brown very quickly, given the tiny size.

9. 9

   Let cool on the baking sheets for 5 minutes. Gently transfer the butterless cookies to a wire rack to cool completely.

10. 10

    Store in an airtight container for upto a week. But I bet it won't last that long.

* Per serving · 4 servings · Values may vary.