Ingredients
WHOLE HAZELNUTS ALREADY PEELED
300 gr
ALBUMI AT ROOM TEMPERATURE
150 gr
CASTER SUGAR
200 gr
VANILLA EXTRACT
q.b.
Ugly but good are sweets made with a mixture of meringue and chopped hazelnuts, typical of Northern Italy and in particular of the Piedmontese tradition (in regional dialect they are called brut and bon ). They are traditionally prepared during the Christmas period and are perfect to enjoy at the end of a meal, as a snack accompanied by a hot tea or to give to friends and relatives as a delicious Christmas gift.<\/p>\n\n\n\n
With a rough, irregular and not aesthetically impeccable appearance – which is why they are called ugly but good – these biscuits conquer adults and children alike for their simplicity of execution and genuine goodness . Simply whip the egg whites with the sugar, incorporate the chopped hazelnuts and cook the mixture over medium heat, stirring continuously with a spatula; Helping yourself with two spoons, form many mounds on a baking tray and then proceed with cooking in the oven.<\/p>\n\n\n\n
The final result is fragrant, light sweets with a crumbly consistency , ideal for all occasions. The recipe proposed here is the basic one, but if you like you can replace the hazelnuts with almonds , pistachios or other dried fruit that you have available in the pantry. You can flavor the dough with vanilla extract or seeds, or with cinnamon, cardamom, grated orange peel and so on.<\/p>\n\n\n\n
Find out how to make the ugly but good ones by following the step-by-step procedure and advice. If you liked this recipe, try the hazelnut tozzetti and hazelnut biscuits .<\/p>\n\n\n\n
How to prepare the ugly but good ones<\/p>\n\n\n\n
Step 1<\/p>\n\n\n\n
Collect whole and peeled hazelnuts in a food processor
1
.<\/p>\n\n\n\n
Step 2
Turn on the robot and work until you obtain a fine grain but not too much
2
.<\/p>\n\n\n\n
Step 3
Pour the egg whites into a bowl
3
or in the jar of a planetary mixer.<\/p>\n\n\n\n
Step 4
Add the vanilla extract and start whipping with an electric whisk
4
.<\/p>\n\n\n\n
Step 5
When the egg whites start to become light and frothy, add the sugar
5
.<\/p>\n\n\n\n
Step 6
Continue whipping at medium speed until the mixture is shiny and firm
6
.<\/p>\n\n\n\n
Step 7
Add the chopped hazelnuts
7
.<\/p>\n\n\n\n
Step 8
Mix delicately and with movements from bottom to top so as not to dismantle the mixture
8
.<\/p>\n\n\n\n
Step 9
Transfer the mixture into a steel pot
9
.<\/p>\n\n\n\n
Step 10
Cook over medium heat for about 15 minutes, stirring with a spatula
10
.<\/p>\n\n\n\n
Step 11
With the help of two spoons, take some of the mixture and form small mounds on the baking tray
11
. Cook in a static oven at 130\u00b0C for 30-35 minutes.<\/p>\n\n\n\n
Step 12
Once the cooking time has passed, take the biscuits out of the oven and let them cool completely. Enjoy to taste
12
.<\/p>\n\n\n\n
storage
Ugly but good can be stored at room temperature, in a tin box or under a glass bell jar, for 7 days .<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
IngredientsWHOLE HAZELNUTS ALREADY PEELED300 grALBUMI AT ROOM TEMPERATURE150 grCASTER SUGAR200 grVANILLA EXTRACTq.b.Ugly but good are sweets made with a mixture of meringue and chopped hazelnuts, typical of Northern Italy and […]<\/p>\n","protected":false},"author":2,"featured_media":3932,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3931","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3931"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3931\/revisions"}],"predecessor-version":[{"id":3933,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3931\/revisions\/3933"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/3932"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3931"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3931"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}