Stephanie Jaworski's BRUTTI MA BUONI

Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. 
Place the hazelnuts on a baking sheet and bake for 15 minutes or until fragrant and the skins begin to flake.  Remove from oven and place the hot nuts in a clean dish towel. Roll up the towel and let the nuts sit (steam) for about ten minutes and then rub the nuts in the towel briskly to remove the skins. Let them cool completely and then coarsely chop.
In a heatproof bowl, placed over a saucepan of simmering water, cook the sugar and egg whites, whisking constantly, until opaque in color and hot to the touch (about 5-10 minutes).
Remove from heat, transfer to the bowl of your electric mixer (can use a hand mixer), and beat until thick and glossy (like a thick meringue) (about 5 minutes). At this point beat in the vanilla extract and then fold in the flour and chopped hazelnuts.

Place heaping tablespoonfuls (or use a small ice cream scoop) about two inches apart onto your prepared baking sheets.Bake cookies for about 20 -25 minutes or until light brown. Remove from oven and place on a wire rack to cool. Dust with confectioners sugar before serving.

These cookies are best the day they are made, but they can be stored at room temperature for a few days.

Makes about 30 cookies.

1 cup (200 grams) granulated white sugar

4 large (120 grams) egg whites

1 1/2 teaspoons pure vanilla extract

3 tablespoons (30 grams) all-purpose flour

1 1/4 cups (125 grams) whole raw hazelnuts

Garnish:

Confectioners (powdered or icing) sugar, sifted

Note. Can replace the hazelnuts with 1 1/2 cups (270 grams) nougat milk chocolate bar (Toblerone), chopped. You will need almost 3 - 3.52 ounce (3 - 100 grams) Toblerone bars.

Read more:http://www.joyofbaking.com/BruttimaBuoni.html#ixzz2NvpQvN00