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Brutti Ma Buoni




Source of Recipe


Internet


List of Ingredients




2 cups hazelnuts (10 ounces)
9 large egg whites
1 cup plus 3 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
4 ounces semisweet chocolate, coarsely chopped

Recipe



1. Heat oven to 325 degrees. Line a baking sheet with parchment paper, and spread hazelnuts in a single layer on the sheet. Place in the oven and toast until nuts smell sweet and fragrant, about 10 to 12 minutes. Wrap the warm nuts in a coarse textured kitchen towel. Rub to remove skins from nuts, and discard. Coarsely chop hazelnuts; set aside.

2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy. Add sugar gradually, beating on medium-high, until stiff peaks form and the meringue is stiff and shiny, about 3 to 5 minutes. (You can also beat the egg whites by hand using a balloon whisk; the beating times will approximately twice as long.)

3. Fold in chopped hazelnuts, vanilla extract, and salt using a large rubber spatula.

4. Transfer mixture to a shallow, heavy-bottomed saucepan. Set over medium-low heat and cook, stirring constantly, until the mixture is light brown and pulls away from the sides of the pan, about 15 to 20 minutes. Remove from heat. Transfer to a medium bowl to cool slightly, about 5 minutes. Fold in chocolate chips.

5. Using two spoons, drop a heaping tablespoon of batter onto a baking sheet lined with a nonstick baking mat, repeat, spacing them 1 1/2 inches apart. Bake until cookies are firm to the touch but still soft and chewy inside, about 25 to 30 minutes. Remove to rack and cool.

Makes 32 cookies.