I spent a long time cracking the hazlenuts (a gift brought back from Turkey) so I had high hopes for these cookies. I topped each one with a couple semi-sweet chocolate morsels and my kitchen was filled with the aroma of Nutella as they baked. My mouth was watering so much as they cooled; the cookies did run together a little bit, but they weren't meant to impress anyone so I was okay with that. But dammit! The bottoms were inseparable from the wax paper WAHH! I wish I just greased the cookie sheet and cooked them directly on that. I'll probably try it again some time because otherwise they were chewy and delicious.
Italian Hazelnut Cookies
From EatingWell: September/October 2008
These crispy cookies are made with Piedmontese staples—hazelnuts and eggs—and called Brutti Ma Buoni: literally, “Ugly But Good.” But they are really more plain-looking than “ugly,” and pack a powerful, sweet, nutty burst of flavor, making them welcome at any table.
8 Reviews for Italian Hazelnut Cookies
these are the worst cookies I've ever made. they keep burning at the bottom even though the temperature isNt that high, maybe something is wrong with my ovenbut all I know is that I made a batch of s***. Burnt and undercooked looking that is torn from sticking to the bottom I have no idea what to do with it. I want to hurl it out my windowtoo embarrassed to show anybody
I made these this morning for a party later today. As far as the peeling of the hazelnuts go it was so easy! Didn't spend more than 2-3 mins doing it. I think mine were a bit over cooked, but served with a glass of milk as a dunking cookie saved the day. Yum!!
Do you think this recipe would work if I do not peel the hazelnuts. Just don't see myself doing that in the greater scope of my daily duties.
I went to three different supermarkets - could not find hazlenuts, so then I went to a nut/coffee specialty store and found some already roasted and peeled. It was worth the trouble. I made these at Christmastime and everyone raved about them. Then enjoyed them from the freezer, too. They freeze really well. It was a fun cookie to make, too. Beat your egg whites till they are stiff enough that you can turn the bowl upside down and they stay put.