Mario Batali's Brutti Ma Buoni Cookies
1 Weight Watchers PointsPlus value for 1 cookie
Equipment
- Medium Cookie Scoop (1 1/2 TB) https://amzn.to/3K61ztv
Ingredients
- 1 pound 16-oz sliced almonds, lightly toasted I use Trader Joe's Unsalted Dry Toasted Sliced Almonds
- 2 cups (400g) granulated sugar
- 7 large egg whites (210g), room temperature Tip: Separate the eggs while cold
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- large pinch of salt
Instructions
- Preheat the oven to 300°F/150°C. (Line 4 baking sheets with parchment paper - or reuse cooled sheets)
- In a stand mixer fitted with the whisk attachment, begin whisking the eggs on medium speed until the whites loosen and become foamy/frothy.Slowly add the sugar (gently sprinkle in about one tablespoon at a time), then salt and cinnamon, then the vanilla. Continue beating on high until the eggs form glossy, medium-hard peaks (see notes below). (Remove the whisk periodically if necessary and use it to stir in any sugar/ingredients on the side of the bowl and to check the peaks)
- Use a spatula to gently fold in the almonds: sprinkle about 1/4 of the almonds gently over the top and fold in, repeat until all are just incorporated.
- Spoon heaping tablespoons (I use a Medium 1.5TB Cookie Scoop for even sized cookies) onto the prepared baking pans, spaced 1-inch apart; about 20 cookies per baking sheet.
- Place 2 sheets on the middle and top racks of the oven and bake for 30 minutes, rotating baking sheets and switching shelves halfway. Transfer sheets to wire racks to cool completely. If you don't have extra baking sheets you can spoon the rest of the batter onto parchment sheets on the counter and carefully slip them onto cooled baking sheets (run under cool water to expedite).
- The cookies should lift easily off the parchment when cool and be crispy on the outside and chewy on the inside. Don't worry if they crack - that's part of their charm.Store in an airtight container for up to one week.Freeze in an airtight container between sheets of parchment for up to 3 months.
Notes
Adapted from Mario Batali on FoodNetwork.com