Ugly but Good are sweets that may not look great but have an appealing taste that can be found in many regions. There are various recipes that use almonds or hazelnuts with the addition of cinnamon or vanilla. In this recipe, I preferred to use only toasted hazelnuts and vanilla, and once ready they were gone in no time! Here is the recipe for Ugly but Good . . .
Recipe from 12/21/2016 updated
Read also
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 30 pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 egg whites
- 1 cup cup sugar
- 2 cups cups toasted hazelnuts
- 1 vanilla bean
Tools
The recipe includes IconA affiliate links
- Kitchen Scale
- Food Chopper
- Spatula
- Electric Whisk
- Small Pot
- Parchment Paper
Steps
Pour the hazelnuts into the mixer and chop them. Use the electric whisk or a stand mixer to beat the egg whites until stiff. Add the seeds from the vanilla bean and slowly add the sugar while continuing to beat until you get a firm mixture. Gently fold in the hazelnuts using a spatula and mixing from the bottom up.
Transfer the mixture to a nonstick saucepan and cook over medium heat for 10 minutes, stirring well until the mixture turns golden. Using a teaspoon, divide the mixture into small heaps and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 265 degrees Fahrenheit for about 35-40 minutes. Remove from oven and let cool.
