Brutti ma Buoni
There are many versions of this delicious cookie. The first time I had them was in Positano, Italy. They were so good, we ate them for breakfast.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
36 servings
Ingredients
- 7 egg whites (cold)
- 1/2 teaspooncream of tartar
- 2 cupsgranulated sugar
- 1 tablespoonvanilla extract
- 4 Cupsnuts -- toasted lightly (I like using a mixture of pecans, walnuts, and pistachios)
Nutrition Facts
Per Serving (serves 36 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 300° F.
- 2
Line baking sheet with parchment paper.
- 3
Pulse the toasted nuts ten times to break them up. You want them in pieces - not fine. Cool completely.
- 4
In a large mixer bowl, beat egg whites at medium-high speed (add in cream of tartar) until stiff peaks form. Slow speed to medium and slowly add in sugar, then vanilla. Beat until just combined. Gently fold in nuts to combine. Drop in 1/8 cup mounds onto parchment.
- 5
Bake for or until cooked through but still chewy.
- 6
Turn off the oven and leave the door open to allow the oven to cool for a dryer cookie.