Hungarian Nut Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes 24
- 1 cup packed dark brown sugar
- Carbohydrate 11 g(4%)
- Fat 7 g(11%)
- Fiber 1 g(4%)
- Protein 2 g(4%)
- Saturated Fat 1 g(3%)
- Sodium 8 mg(0%)
- Calories 107
Preparation Preheat oven to 350°F. In bowl of a food processor, process nuts until coarsely ground. Set aside. Place egg whites in bowl of an electric mixer with a pinch of salt. Beat until just beginning to stiffen. Add brown sugar and beat until stiff peaks form and the mixture is glossy. Carefully fold in nuts with a flexible rubber spatula. Line a baking sheet with parchment paper. Drop heaping tablespoons of batter onto parchment. Bake 20 minutes, or until cookies are dark beige and just set. Remove from oven and let cookies cool on baking sheet. Remove with spatula, and store in a tightly covered tin. Reprinted with permission from Desserts 1-2-3 by Rozanne Gold. © 2002 Stewart, Tabori & Chang
Preparation Preheat oven to 350°F. In bowl of a food processor, process nuts until coarsely ground. Set aside. Place egg whites in bowl of an electric mixer with a pinch of salt. Beat until just beginning to stiffen. Add brown sugar and beat until stiff peaks form and the mixture is glossy. Carefully fold in nuts with a flexible rubber spatula. Line a baking sheet with parchment paper. Drop heaping tablespoons of batter onto parchment. Bake 20 minutes, or until cookies are dark beige and just set. Remove from oven and let cookies cool on baking sheet. Remove with spatula, and store in a tightly covered tin. Reprinted with permission from Desserts 1-2-3 by Rozanne Gold. © 2002 Stewart, Tabori & Chang
