Ugly But Good Recipes

Steps:

• Preheat oven to 350°F
• Place almonds on baking sheet, and toast for 10 to 12 minutes, or until fragrant, stirring after 5 minutes of baking. Remove from oven, and let cool completely.
• Reduce oven temperature to 300°F
• Line baking sheet with parchment paper.
• Combine toasted almonds and sugar in food processor fitted with metal blade, and pulse until coarsely chopped. Place mixture in large bowl.
• Whisk egg whites with salt in separate bowl until stiff. Gently fold into almond mixture, adding vanilla and mini chips.
• Drop batter by tablespoonfuls onto parchment paper, leaving at least 1 inch between mounds.
• Use reverse side of parchment paper for next batch, and new paper for successive batches.
• Bake for 25 minutes, or until lightly browned. Remove from oven, and set aside for 2 minutes. Using a spatula, remove cookies to wire rack to cool.

Steps:

• 1. Set racks in the upper and lower thirds of the oven and preheat to 350°F.
• 2. Whip the egg whites and salt in an electric mixer with the whisk on medium speed until they are white and opaque and beginning to hold their shape. Increase the speed to medium high and whip in the sugar 1 tablespoon at a time, continuing to whip the whites until they hold a firm peak. Remove the bowl from the mixer and fold in the ground hazelnuts.
• 3. Scrape the batter into a medium saucepan and place over low heat. Cook, stirring constantly with a wooden spoon, until the mixture is heated through, about 8 minutes.
• 4. Use 2 spoons to form 3/4-inch cookies. Use one spoon to scoop up some batter and the other to scrape it off the first spoon, rounding it somewhat as you do, and drop the cookies onto the prepared pan, spacing them about 1 inch apart from each other in all directions.
• 5. Bake the cookies until they are well colored and slightly firm, about 20 to 25 minutes.
• 6. Cool the cookies on the pan on a rack.
• Storage: Store the cookies in a tin or plastic container with a tight-fitting cover.