"Ugly But Good" Hazelnut Cookies – a delicious recipe with egg whites, salt, sugar, whole hazelnuts, cookie sheets. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Set racks in the upper and lower thirds of the oven and preheat to 350u00b0F.
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.
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.
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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.
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5. Bake the cookies until they are well colored and slightly firm, about 20 to 25 minutes.
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6. Cool the cookies on the pan on a rack.
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Storage: Store the cookies in a tin or plastic container with a tight-fitting cover.
843
kcal
Calories
60
g
Fat
68
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 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, and more.
Yes, "Ugly But Good" Hazelnut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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