KACHEN #21 (Winter 2019) English edition

SEASONAL RECIPES
BRUTTI MA BUONI
PATRICIA SCIOTTI, EDITORIAL MANAGER
15 biscuits 30 minutes 20 minutes
› 230 g sugar
› 200 whole hazelnuts
› 50 g hazelnut powder
Preheat the oven to 180°C.
1 Roast the whole hazelnuts in the oven for 15-
20 minutes, stirring every 5 minutes. Remove the
skins by rubbing them between hands or with a
cloth. Let them cool.
2 Set the oven to a temperature of 150°C.
Roughly shred the hazelnuts with 50 g of sugar to
obtain a coarse powder. Add the hazelnut powder,
50 g sugar and vanilla. Whisk the egg whites until
stiff, adding the rest of the sugar and then gently
stir into the nut mixture.
› 125 g egg white
› 1½ tsp vanilla extract
3 Pour the dough into a thick-bottomed saucepan
and heat over low heat while mixing to dry. You
have to mix it carefully so that it does not stick to
the bottom. After 15-20 minutes it is ready and
must detach from the sides of the pan.
4 Using a spoon, form small piles of dough on a
baking sheet covered with baking paper. Bake for
about 20 minutes, the surface should be shiny,
cracked and dry but not over-coloured. Let cool
and enjoy.
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