Brutti ma Buoni biscotti also known as ugly but good cookies are just that, well not even that ugly, but absolutely delicious! Made with only four ingredients!
*Place nuts in a single layer on an ungreased baking / cookie sheet. Bake in a pre-heated oven, 5 to 8 minutes or until they are golden brown, remove immediately from the pan to clean bowl to cool. Then finely chop in a blender or food processor.
Pre-heat oven to 300F (150C). Line 1-2 baking sheets with parchment paper.
In a stand mixer using the whisk attachment or an electric mixer, beat the egg whites until stiff peaks appear.
Add the sugar and salt and beat to combine with the flat beaters. Fold in the finely chopped nuts.
Transfer the mixture to a medium pot and cook on medium-low heat, with a wooden spoon stir the mixture continuously for approximately 10-15 minutes. The mixture is ready when it becomes a light brown color and has thickened.
Remove the saucepan from the heat and place heaping tablespoons on the prepared baking sheet. Be careful the mixture is hot.
Bake in the pre-heated oven for approximately 15-20 minutes. Let cool on the baking sheet 5-10 minutes then move to a wire rack to cool completely. Enjoy!
Notes
In Italy the traditional recipe is made with hazelnuts but if you prefer you could substitute with almonds or walnuts.Sometimes the cookies are drizzled with melted chocolate or you can serve them plain. Either way they are very good.The cookies should be stored in an airtight container, placing parchment paper between the layer is a good idea so they don’t stick. They will keep for up to 6-7 days at room temperature. Properly stored and they won’t loose their flavour or crispiness.Freeze the cookies in a freezer container, be careful because they are a bit fragile. Separating the layers with parchment paper is a good idea. They will keep for 2-3 months in the freezer.