Ugly and Good (Gluten-Free).
You know those sweets that will never win a beauty contest, but with 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 Good (do not confuse them with the classic “Ugly but Good” hazelnut cookies) because they were created with the idea of prioritizing substance over form. They are gluten-free, which makes them perfect for those who are celiac or simply prefer to avoid it.
They are rustic, a bit irregular and perhaps not perfect for a magazine photo, but they have that homemade taste and quality that wins you over immediately. If you’re looking for a quick, genuine treat that can make everyone happy (absolutely everyone), you’re 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 Good Gluten-Free
- 1 1/4 cups rice flour
- 1/3 cup potato starch
- 1 cup Hazelnuts (To chop)
- 1/3 cup Sugar (I used raw cane sugar)
- 2 eggs
- 3 1/2 tbsp butter (to melt)
Steps for the Ugly and Good 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 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 dry ingredients, mixing until all the ingredients are well combined.
Don’t worry if the dough isn’t compact: it’s normal for it to remain a bit grainy and soft.Use two teaspoons to scoop some dough and form small heaps directly on a baking sheet with parchment paper, keeping them slightly apart.
Decorate the surface of each heap with chocolate flakes and a whole hazelnut, pressing gently.
Bake at 356°F in a preheated static oven, placing the baking sheet in the middle.
Bake for 20-23 minutes.
I hope you enjoyed this recipe, see you next time.
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Storage and Variations.
As for storage, the trick to keeping them crispy is very simple: once they have completely cooled, seal them in a tin box or a glass container. That way, they will stay good for several days, keeping their flavor intact.
If you want to have fun with some variations, know that this recipe is very versatile. Instead of hazelnuts, you can easily use almonds, obtaining a more delicate but equally delicious taste. Another secret to making them even more special is to add a bit of orange or lemon zest to the dough: that citrus touch will give a wonderful aroma that pairs beautifully with the nuts.
