Brutti Ma Buoni Cookies (Ugly but Good)

These are so good. If you like meringues and Nutella and Ferrero Rocher, these are for you. (If you don't like those, you're nuts, but you won't like these.) These are Italian cookies that mean ugly but good, and oh man, they live up to the name, at least the latter half. Mmmm. I brought them into the office and they're a big success. Also, they don't have any butter or flour so are healthier than most other cookie options - but there is a lot of sugar, so not that healthy. This is perfect for if you make cinnamon rolls or ice cream or other egg yolk-heavy recipes and have some extra whites to use! I used the Smitten Kitchen recipe but made it a little bigger and cut back on the chocolate a little.

Makes About 40 cookies
Ingredients:
2 cups hazelnuts
1 1/2 cups sugar, divided
1/3 tsp salt
6 egg whites
8oz semisweet chocolate, finely chopped


Directions:

Heat oven to 350 and toast the hazelnuts on a rimmed baking sheet for about 10 minutes, rolling them around every couple minutes so they toast evenly. You want them to be golden. Lower the oven temperature to 300.

Let them cool slightly and then put them in a kitchen towel and rub around to remove the skins.
Put the toasted, skinned hazelnuts in a food processor with 1/3 cup sugar and pulse until finely chopped but not powdery.

In a large bowl or stand mixer bowl, whip the egg whites until very foamy. While beating them, slowly pour in the sugar and beat on high until stiff, glossy peaks form.

Gently fold in the nuts and chocolate chips. (You don't want to deflate your egg whites.)

Line two baking sheets with parchment paper or silpats. Scoop mounds onto the baking sheets, about 1.5 tablespoon size, 1" apart. Bake for about 25 minutes until light and just slightly golden. Let cool a couple of minutes on the baking sheet, then finish cooling on a wrack.

Keep in an airtight container.