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Ingredientes
- 4 1/2 ounce Hazelnuts, toasted, skinned and finely minced (not grnd!)
- 4 1/2 ounce Icing sugar (confectioner's sugar in the us, I think), sifted
- 4 x Egg whites
Direcciones
- These biscuits literally mean "ugly but good" that describes them perfectly!! They are a speciality of the Veneto region in Italy. They are crisp on the outside and chewy on the inside. I got this recipe from
- Preheat the oven to 200C/400F. Line 2 baking sheets with nonstick baking paper. Put the hazelnuts and icing sugar in a heavy saucepan. Beat the egg whites till stiff in a bowl, then add in to the pan. Place the pan over moderate heat and cook for 15 min, stirring all the time, till the mix comes away from the sides of the pan and is a light golden.
- Remove the pan from the heat. Scoop out the mix with 2 tsp. into rough mounds and place them spaced apart on the baking paper to allow for slight spreading during cooking. Bake for 10 min. Transfer the biscuits on the paper to wire racks and leave to cold (they will harden on cooling).
- Makes about 20.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 12 servings | |
| Calories 73 | |
| Calories from Fat 28 | 38% |
| Total Fat 3.38g | 4% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 49mg | 1% |
| Total Carbs 9.76g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.94g | 2% |
| Protein 1.57g | 3% |
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