Brutti Ma Buoni

The name of these Italian cookies translates to Ugly But Good. And it's really true. They look like little mis-shapen lumps and are all speckled brown, but they really do taste so good. And since gluten free cooking is all the rage in my house because my wife is gf, these cookies are gf with no modifications! The original recipe does not include the chocolate powder but it's a great addition in my opinion and gives you an option depending on your mood. I have seen other versions of this cookie that add a touch of cinnamon and use almonds instead.

Oreste Molinari contributed this recipe to Food and Wine.

She estimates that the recipe makes 30 cookies, but when I use an actual tablespoon measuring spoon to make nicely shaped balls, I only get 15 or so cookies. 

Total Time: 1 Hour; Active Time: 15 Minutes

1 1/2 c hazelnuts (8 ounces)

1 1/2 c confectioners' sugar

3-4 t unsweetened chocolate powder (optional)

Pinch of salt

1 large egg white, lightly beaten

2 t pure vanilla extract

Preheat the oven to 400°.

Spread the hazelnuts on a large rimmed baking sheet and toast for about 12 minutes, until the nuts are fragrant and the skins blister.

Transfer the hazelnuts to a kitchen towel and let cool, then rub them together to remove their skins.

In a food processor, pulse the hazelnuts with the confectioners' sugar and salt until finely chopped.

Scrape the hazelnut mixture into a medium bowl.

Stir in the beaten egg white and vanilla.

Line the baking sheet with parchment paper.

Spoon tablespoon-size mounds of the hazelnut dough onto the prepared baking sheet 1 inch apart.

Bake the cookies in the center of the oven for about 14 minutes, until browned in spots (about 13 minutes for chewy cookies and 15 minutes for slightly crisp cookies).

Let the cookies cool on the baking sheet before serving.

Makes approximately 15 cookies. The cookies can be stored in an airtight container for up to 4 days.