Ugly But Good Biscuits

I love this recipe as it reminds me of the cakes and biscuits I used to eat as a child. My Mum, who was Italian, usually opted for biscuits made with almonds or hazelnuts.

With the flavours of my childhood, these, Ugly But Good biscuits, are very simple to make and delicious. The combination of high protein and Xylitol will also help to keep you satisfied for longer.

Brutti Ma Buoni (Ugly But Good) biscuits
2 cups hazelnuts, toasted
1 cup Xylitol (or sugar)
4 large egg whites
Pinch salt
1 teaspoon vanilla extract

Position 2 racks as close to the center of the oven as possible; preheat to 325°F. Line 2 baking sheets with greaseproof paper.
Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.

Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets.

Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25 to 30 minutes. Let cool on the baking sheets for 5 minutes. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter.

Most important bit: when they have cooled, put your feet up, turn the radio off and for a short moment, close your eyes and give these biscuits your full attention! Salute!
Con affetto, Maria

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