Italian brutti ma buoni cookies

To make the ugly but good cookies, first chop the hazelnuts in a mixer 1 until you get a not overly fine crumb 2. Set aside and pour the egg whites into the bowl of a stand mixer fitted with a whisk attachment 3.

Start whisking and add the seeds from the vanilla bean 4. When the egg whites become light and frothy, add the sugar little by little 5. Continue whisking at medium speed for another 5 minutes: you should obtain a stiff and firm mixture, with the classic peak 6.

Incorporate the hazelnut crumb into the meringue 7, gently mixing from bottom to top with a spatula 8. Transfer the mixture into a stainless-steel pot and cook over medium or medium-high heat for about 15 minutes, stirring continuously with a soft spatula 9.

When the mixture has thickened 10, form small heaps on a baking tray lined with parchment paper, using 2 tablespoons to help you, and space them apart 11. Bake in a preheated static oven at 266°F for 40-45 minutes: they should dry out without burning. Once cooked, remove from the oven and let the ugly but good cookies cool completely before enjoying them 12!