Easy Italian Recipes

 MAKES about 2 dozen cookies

- 1 1/2 cups (71/2 oz/235 g) hazelnuts (filberts)
- 3 large egg whites, at room temperature
- Pinch of salt
- 1 1/2 cups (12 oz/375 g) sugar
- 1 cup (3 oz/90 g) Dutch- process cocoa powder

Despite the name, which means "ugly but good," these little meringue cookies are not really ugly, but they are exceptionally good. They are often made with almonds, but here they are flavored with chocolate and hazelnuts, a favorite flavor combination of Piedmontese bakers.

Position a rack in the middle of the oven and preheat to 325°F (165°C). Spread the hazelnuts in a single layer on a rimmed baking sheet and toast in the oven, stirring once or twice, until fragrant, the color deepens, and the skins begin to crack and loosen, about 10 minutes. Transfer the nuts to a towel and rub firmly to remove the skins. Not all of the skins will come off. Let the nuts cool, and then chop them coarsely.

Line the baking sheet with parchment (baking) paper. In a large bowl, using an electric mixer on medium speed, beat together the egg whites and salt until foamy. Increase the speed to high and gradually add the sugar, beating until soft peaks form when the beaters are lifted. Reduce the speed to low and beat in the cocoa and hazelnuts.

Transfer the mixture to a large, heavy saucepan and place over medium heat. Cook, stirring constantly with a wooden spoon, until the mixture is shiny and smooth, about 5 minutes. Watch carefully to make sure it does not scorch. Remove from the heat.
Drop the mixture by tablespoons onto the prepared baking sheet, spacing the cookies about 2 inches (5 cm) apart.
Bake the cookies until firm and slightly cracked on the surface, about 30 minutes. Transfer the cookies to a wire rack and let cool completely. Store in a airtight container at room temperature for up to 3 days.

Buon appetito !