Brutti ma Buoni Almond Cookies
Serve these crumbled brutti ma buoni almond cookies (whose name translates as «ugly but good»») on top of a creamy-cool ricotta-honey mixture and poached peaches.»»»
Instructions
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1
With the rack in the middle position, preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats.
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2
In a food processor, chop the almonds. Set aside.
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3
In a bowl, beat the egg whites with an electric mixer until frothy. Gradually add the sugar. Beat until soft peaks form. Stir in the almonds.
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4
Spoon the mixture into a saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, for about 10 minutes or until the mixture thickens and lightly browns. Remove from the heat.
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5
With an ice cream scoop, shape 10 cookies with 2 tbsp (30 ml) of batter for each on the prepared baking sheets, spacing them evenly.
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6
Bake one sheet at a time for about 25 minutes or until lightly golden brown. Let cool completely on the baking sheets.
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7
Serve with Sweet Ricotta with Honey and Cinnamon and White Wine-Poached Peaches.
Serve these crumbled brutti ma buoni almond cookies (whose name translates as «ugly but good»») on top of a creamy-cool ricotta-honey mixture and poached peaches.»»»
