Brutti Ma Buoni

Ingredients:

2 egg whites
2/3 cup sugar
3/4 cup toasted coarse grounded hazelnuts (skinless)
1/4 cup toasted coarse grounded peanuts (skinless)

Method:

Line a large baking tray with parchment paper; set aside.

For smooth and pale color version:

Preheat oven to 180 °C.

In a large heatproof bowl, whisk occasionally egg whites and sugar over gently simmering water for 10 minutes or till hot and opaque.

Remove from heat, continue whisking for another 8 minutes or till thick and glossy.

Stir-in nuts.

Drop heap teaspoons of dough onto the prepared baking tray (2 inches apart).

Bake cookies for 15 minutes or till lightly browned.

For rough and darker color version:

Preheat oven to 150 °C.

In a large heatproof bowl, whisk egg whites till stiff.

Add-in sugar and nuts.

Continue whisking and cook over moderate heat till dough detach from side walls and bottom of the bowl (not to overcook, else it will turns to hard cookies).

Remove from heat and drop dollop of doughs on the prepared baking tray.

Bake cookies for 40 minutes or till golden brown.

Remove from oven and transfer to wire racks to let cool completely.

Yield 26 cookies.