Ugly and Delicious (Gluten-Free).
You know those desserts that will never win a beauty contest, but at the first bite, make you close your eyes because they are so good? Well, these cookies are exactly like that.
I called them Ugly and Delicious (not to be confused with the classic “Ugly but Good” hazelnut cookies) because they were created with the idea of prioritizing substance over form. They are gluten-free, so they are perfect for those who are celiac or simply prefer to avoid it.
They are rustic, a bit irregular, and maybe not perfect for a magazine photo, but they have that homemade taste and well-made things that immediately win you over. If you are looking for a quick, genuine treat that can make everyone happy (absolutely everyone), you are in the right place. Come with me, let’s start baking.
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 19 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Ugly and Delicious Gluten-Free
- 1 1/4 cups rice flour
- 5 tbsp tbsps potato starch
- 3.5 oz Hazelnuts (To chop)
- 2.8 oz Sugar (I used whole cane sugar)
- 2 eggs
- 4 tbsps butter (to melt)
Steps for the Ugly and Delicious Gluten-Free
Chop the hazelnuts with the help of a mixer until they become a fine flour.
In a bowl, mix the freshly made hazelnut flour with the rice flour, potato starch, and sugar.
Melt the butter and let it cool for a few minutes.Add the previously beaten eggs and butter to the powders, mixing until all the ingredients are well combined.
Do not worry if the mix is not compact: it’s entirely normal for it to remain a bit grainy and soft.Use two teaspoons to scoop some batter and form small mounds directly on a baking sheet with parchment paper, keeping them slightly apart.
Decorate the surface of each mound with some chocolate chips and a whole hazelnut, pressing lightly.
Bake at 356°F in a preheated static oven, placing the baking sheet in the central part.
Bake for 20-23 minutes.
I hope you enjoyed this recipe, see you next time.
Storage and Variations.
As for storage, the trick to keeping them crispy is very simple: once they are completely cooled, close them in a tin box or a glass container. This way, they will remain great for several days, keeping all their flavor intact.
If you want to have some fun with variations, know that this recipe is very versatile. Instead of hazelnuts, you can easily use almonds, achieving a more delicate but equally delicious taste. Another secret to make them even more special is to add a bit of orange or lemon zest to the mix: that touch of citrus will give a wonderful aroma that pairs beautifully with the nuts.
