Ugly But Tasty
Ingredients for about 70 cookies:
1 teaspoon of honey
600 grams (1 1/3 pound) of toasted hazelnuts
85 grams (3 ounces) of egg whites
70 grams (1/3 cup) of sugar
275 grams (10 ounces) of powdered sugar
Remove the shells from the hazelnuts, placing them in a hot oven for a few minutes then rubbing them between your hands or with a rag to get rid of the outer brown skin. Put about 70 milliliters (1/3 cup) of water in a small saucepan to dissolve the sugar and honey and let that mixture cool. Meanwhile, roughly mince half of the hazelnuts in a mixer. Whip the egg whites for 5 minutes, then add the syrup sugar mixture. Whip this mixture for another 10 minutes and then add the powdered sugar. Finally, whip all of this together for 5 minutes. Empty all of this into a bowl, then mix in the whole hazelnuts and combine well. Coat a baking sheet with baking paper, then place the dough by the teaspoon onto the sheet, making sure to space the lumps of dough far enough apart to allow for the cookies to swell while baking. Cook in an oven at 160°C (320°F) for 12-12 minutes, until golden brown; let them cool before enjoying.