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Ugly But Good Biscotti
Ugly But Good Biscotti
(Biscotti Brutti Ma Buoni)
 
 
Ingredients:

6 egg whites
14 oz (400 grams) toasted hazelnuts, finely chopped
11 and 1/2 oz (330 grams) caster or superfine sugar
A few drops of vanilla essence
Unsalted butter, for greasing
Plain flour, for dusting

Directions:

Stiffly whisk the egg whites in a grease-free bowl, then gradually fold in the hazelnuts, sugar and vanilla.

Pour the mixture into a non-stick pan and cook over a low heat, stirring constantly with a wooden spoon, for about 30 minutes.

Preheat the oven to 180C (350F) Gas Mark 4.

Grease a baking sheet with butter and dust lightly with flour.

Remove the pan from the heat and place tablespoons of the mixture on the prepared baking sheet, spaced well apart.

Bake for about 40 minutes without opening the oven door.

Remove from the oven and leave to cool on the baking sheet, then remove with a palette knife. Makes about 20.

That's it!
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