Brutti ma Buoni

Brutti ma Buoni

Translation: Ugly, But Good Cookies

Ingredients:

• 2 cups slivered almonds
• whole almonds for garnish
• 1 cup plus 2 Tbs sugar
• 4 large egg whites at room temperature
• 1/4 tsp salt
• 1/2 tsp vanilla
• 1/2 cup semi-sweet mini chocolate chips
• parchment paper for baking

Directions:

• Place almonds on baking sheet, and toast for 10 to 12 minutes at 350ºF.
• Remove the almonds from the oven and let them cool completely.
• Reduce oven temperature to 300ºF.
• Place the toasted almonds and sugar in a food processor with the metal blade and pulse until the almonds are coarsely chopped.
• Place the egg whites and salt in a mixing bowl.
• Whisk until foamy.
• Add the vanilla and continue to whisk the egg whites until you have stiff peaks.
• Gently fold the almond mixture and mini chips into the egg whites.
• Line baking sheets with parchment paper.
• Drop the batter by tablespoonfuls onto the parchment paper, leaving at least 1" between the cookie batter.
• Top each cookie with a whole almond.
• Bake the cookies for 25 minutes or until lightly browned.
• Remove cookies from the oven and set aside for 2 minutes.
• Use a spatula to remove the cookies to a wire rack to cool.
  

Note: To properly whisk eggs the bowl and beaters must be totally grease and oil free.When incorporating the almonds into the egg whites I like to use a spatula instead of a spoon. The thin spatula helps to prevent deflating the egg whites.