Brutti ma Buoni (Ugly but very good)

Biscuits from the Cimini hills around Viterbo

3 Egg Whites

300 g / 10 oz sugar

500 g / 1 lb 2 oz. shelled hazelnuts, toasted

1 tablespoon of flour

Heat the oven to 190° C; 375° F

  1. Whisk the egg whites adding the sugar slowly as you beat.  (This is best done in a food mixer like Kitchen Aid).
  2. Rub off any of the loose skins and chop the hazelnuts; some quite finely and the rest roughly to give some bite to the biscuits.
  3. Add the hazelnuts to the egg whites followed by the flour.
  4. If you wish you can add the grated rind of a lemon or a few drops of vanilla essence
  5. Grease and line some baking sheets, put teaspoons of the mixture onto the baking sheet, leave some space between the biscuits to allow them to spread.
  6. Cook in a pre-heated oven until they are golden (10 – 15 minutes)

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