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Ingredients

• .> (American /Metric measures) <
• . 2 cups (260g) roasted* Almonds, grounded
• . 1 cup (220g) granulated sugar
• . 4 large egg whites (room temp.)
• . 1/2 tsp. (2.5ml) sea salt
• . 1 tsp. (5ml) vanilla extract
• .
• . > *Roasting nuts: Pre-heat oven at 350F/180C/Gas4. Position rack at the 2nd level from the bottom. Toast the whole Almonds (with skins) on a baking sheet for 9-11 minutes or until the fragrance graces the air. Let the nuts cool completely before grinding. Note: Hazelnuts (rubbed of their skins after roasting), Pecans and Walnuts usually need less roasting time. Anywhere, between 5-10 minutes.
• . >> Optional substitutes and additions:
• . replace almonds with: Hazelnuts, Pecans or Walnuts
• . add 1 tsp. (5ml) of either: almond, lemon or orange extracts
• . add 1 tbsp. (15ml) of either: lemon or orange, finely zested
• . add generous handful (unsweetened) Coconut, shredded
• . add cinnamon and/or ginger spices

Description

Got A Few Egg Whites Left Over From A Recipe? Here's A Super Easy Crispy, Flourless Cookie Called < Brutti Ma Buoni >. It's An Italian Saying...loosely Translated As Ugly Looking…

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