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Ugly But Good Nut Cookies Recipe
|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|
Serving size: Complete recipe
Calories 2912 Calories from Fat 1514
% Daily Value*
Total Fat 180 g277.3%
Saturated Fat 20 g100.1%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 642.5 mg26.8%
Total Carbohydrates 288 g95.9%
Dietary Fiber 26.8 g107.1%
Sugars 245.6 g
Protein 67 g133.4%
Vitamin A 8.6% Vitamin C 29%
Calcium 33.5% Iron 73.1%
*Based on a 2000 Calorie diet
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.)