Ugly But Good Nut Cookies
|Butter||1 Tablespoon, softened (For The Pans)|
|Egg whites||8 Large|
|Confectioners sugar||2 Cup (32 tbs), sifted|
|Shelled hazelnuts||2 Cup (32 tbs), toasted, skins removed, and chopped fine|
Preheat the oven to 275°F.
Lightly grease two baking sheets, or line them 'with parchment paper.
Beat the egg whites and salt in a bowl with a handheld electric mixer until foamy.
As you continue beating, add the sugar gradually, until it is all incorporated and the egg whites hold soft and shiny peaks.
Scrape the beaten whites into a wide, heavy saucepan and set over medium-low heat.
Stir in the hazelnuts and cook, stirring, until the batter is light golden brown, about 20 minutes.
(The batter will deflate quite a bit as it cooks.)