Ugly But Good Hazelnut Cookies Recipes

UGLY BUT GOOD COOKIES

Steps:

• Toast the hazelnuts in the oven at 356 degrees F (180 degrees C). Spread the nuts in a single layer on a baking sheet and toast until the skins are mostly split and the nuts are light golden brown and fragrant (about 15 minutes).
• Remove from the oven and rub the hazelnuts until the loose skins come off.
• Let them cool completely and pulse in a food processor until coarsely chopped.
• Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Beat the egg white and salt in a bowl with an electric mixer until stiff peaks form.
• Gently fold in the sugar and nuts.
• Spoon the batter on the baking sheet with a teaspoon or a tablespoon (it depends on how big you want your cookies) about 1.5 inches (4 cm) apart.
• Bake until golden brown, about 30 minutes. Remove and place on a wire rack to cool.
• Store the ugly but good cookies in an airtight container for up to 1 week.

UGLY-BUT-GOOD HAZELNUT COOKIES (BRUTTI MA BUONI)

Steps:

• Preheat oven to 300 degrees. Roast hazelnuts on a baking sheet until fragrant and lightly toasted, 10 to 12 minutes. Let cool briefly, then rub off skins with a clean kitchen towel. Coarsely chop hazelnuts.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy, about 4 minutes. Increase speed to medium-high and gradually add sugar. Beat until meringue is stiff and shiny, 3 to 5 minutes. Beat in vanilla and salt.
• Scrape meringue into a large heavy-bottomed saucepan. Add chopped hazelnuts. Cook over medium heat, stirring constantly and scraping bottom of pan to make sure meringue does not burn, until mixture is light brown and pulls away from sides of pan, about 15 minutes. (Mixture will look curdled after first 5 minutes of cooking.)
• Increase oven temperature to 325 degrees. Remove pan from heat and let cool to room temperature. Fold in chocolate.
• Scoop mounds, about 2 tablespoons each, onto a parchment-lined baking sheet, spacing about 1 inch apart.
• Bake until cookies are crisp on outside but soft and chewy inside, 25 to 30 minutes. Transfer sheet to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

"UGLY BUT GOOD" HAZELNUT COOKIES

Steps:

• 1. Set racks in the upper and lower thirds of the oven and preheat to 350°F.
• 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. 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.
• 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.
• 5. Bake the cookies until they are well colored and slightly firm, about 20 to 25 minutes.
• 6. Cool the cookies on the pan on a rack.
• Storage: Store the cookies in a tin or plastic container with a tight-fitting cover.

HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
• Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
• Bake in the preheated oven until lightly browned, 10 to 20 minutes.

HAZELNUT COOKIES

Steps:

• Preheat oven to 350 degrees.
• Place the hazelnuts in a food processor and grind coarsely. Reserve 1/4 cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
• Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
• Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1 1/2 inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
• Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.

OATY HAZELNUT COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly grease a non-stick baking tray (or line a normal baking tray with baking parchment). Tip the butter and syrup into a small non-stick pan and melt together, then add the apple and cook, stirring, over a medium heat until it softens, about 6-7 mins. Stir in the cinnamon and raisins.
• Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture, then add the egg and beat everything together really well.
• Spoon onto the baking tray, well spaced apart to make 9 mounds, then gently press into discs. Bake for 18-20 mins until golden, then cool on a wire rack. Will keep for 3 days in an airtight container or 6 weeks in the freezer.