The light almond ugly but good cookies are a perfect solution for using leftover egg whites to create crunchy and delicious cookies. This simplified and lighter version avoids cooking on the stove, making preparation even quicker and more accessible. Great for accompanying a coffee or as a tasty snack during the day!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8.8 oz almonds
- 7 oz powdered sugar
- 3.5 oz egg whites
- vanilla
Procedure for Light Almond Ugly but Good
Coarsely chop some of the almonds for a crunchy texture. Leave some almonds whole for a more rustic effect.
Pour the egg whites into the stand mixer and whip them with the powdered sugar and vanilla. You can use the seeds of a vanilla bean or a sachet of vanilla sugar.
When the mixture is well whipped and fluffy, gently fold in the chopped almonds.
Line a baking sheet with parchment paper.
With the help of two spoons, scoop small amounts of dough and form irregular balls on the baking sheet.Preheat the oven to 356°F (180°C).
Bake the cookies for about 35 minutes, checking them towards the end of the baking time.
To check if the cookies are ready, try gently removing one from the parchment paper. If it comes off easily without breaking, they are done.Let the cookies cool directly on the baking sheet. When they are cool, they will be more crumbly and easier to handle.
Final Result:
The light almond ugly but good cookies are crunchy on the outside, delicate, and hollow on the inside, with a taste reminiscent of sugared almonds. Despite their rustic appearance, they are a true delight for the palate!
Tips
To achieve crunchier cookies, slightly extend the baking time, being careful not to burn them. If you prefer a more intense flavor, lightly toast the almonds before chopping them. Use high-quality almonds to ensure an authentic and delicious taste.
To achieve crunchier cookies, slightly extend the baking time, being careful not to burn them. If you prefer a more intense flavor, lightly toast the almonds before chopping them. Use high-quality almonds to ensure an authentic and delicious taste.
Variations
Adding Chocolate: Incorporate dark chocolate chips for an extra indulgent touch.
Mixed Nuts: Replace some of the almonds with hazelnuts or walnuts for a more varied flavor.
Citrus Aroma: Add grated lemon or orange zest for a fresh, citrusy aroma.
Cinnamon: For a spiced flavor, add a pinch of cinnamon to the batter.
Notes
These cookies are naturally gluten-free, provided you use powdered sugar certified as gluten-free.
Ensure the egg whites are at room temperature before whipping them to achieve a more stable and fluffy consistency.
Storage
Store the light almond ugly but good cookies in an airtight container in a cool, dry place. They will remain fragrant for about 7-10 days.
Avoid storing them in humid environments, as they may lose their crunchiness.
FAQ – Light Almond Ugly but Good
How can I know if the egg whites are whipped correctly?
The properly whipped egg whites should form firm and shiny peaks. You can turn the bowl upside down: if the mixture doesn’t slide, it’s ready.
Can I use regular sugar instead of powdered sugar?
It’s preferable to use powdered sugar to achieve a finer and more uniform texture in the cookies. If you use granulated sugar, grind it in a mixer to achieve a similar texture.
Are ugly but good suitable for celiacs?
Yes, this recipe is naturally gluten-free, provided you use powdered sugar certified as gluten-free.
