Serves: 24
Total Calories: 60
1 Preheat the oven to 300°F. Grease 2 large baking sheets.
2 In a large bowl, with an electric mixer at medium speed, beat the egg whites and salt until foamy. Increase the speed to high and gradually add the sugar. Beat until soft peaks form when the beaters are lifted.
3 On low speed, mix in the cocoa. Stir in the hazelnuts.
4 Scrape the mixture into a large heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is shiny and smooth, about 5 minutes. Be careful that it does not scorch.
5 Immediately drop the hot batter by tablespoonfuls onto the prepared baking sheets. Bake 30 minutes or until firm and slightly cracked on the surface.
6 While the cookies are still hot, transfer them to a rack to cool, using a thin-blade metal spatula. Store in an airtight container up to 2 weeks.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Ugly-but-Good Cookies recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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