Brutti ma Buoni à la Venetia: Brutti ma Buoni a la Milanese

Name: Brutti ma Buoni à la Venetia: Brutti ma Buoni a la Milanese
Yield: Yield: about 40 cookies, 1½ inches (3.7 cm) in diameter
Cuisine: Italy
Ingredients: 14 ounces (400 g) hazelnuts or equal parts hazelnuts and blanched almonds; 1 pound (455 g) granulated sugar; 2 teaspoons (10 ml) vanilla extract; 16 egg whites (2 cups/480 ml)

Preparation info

Yield: about
40
cookies, 1½ inches in diameter

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

14 ounces (400 g) hazelnuts or equal parts hazelnuts and blanched almonds
16

Europe
Italy
Milan
Dessert
Cookies
Mediterranean
Vegetarian

Method

Toast the hazelnuts and remove the skins. Crush the nuts finely; the pieces should be approximately the size of grains of rice.
Beat the egg whites until foamy. Gradually incorporate the sugar and continue to whip until stiff peaks form; take care not to overwhip. Immediately stir in the vanilla and the reserved nuts.