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Preheat oven to 350F (180 C). Place the almonds in a food processor fitted with the metal blade. Run the blade until the almonds are coarsely ground.

Cooking demonstration held in the  Beverly Hills store on
Oct. 27, 2005

5 1/2 oz (150 gr) almonds, lightly toasted
5 1/2 oz (150 gr) hazelnuts, lightly toasted
salt
4 egg whites
6 1/2 oz (180 gr) sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon

Add a pinch of salt to the egg whites. Whip the egg whites until peaks are forming.

Add the sugar, the vanilla, the cinnamon  . . .

. . . . and stir to combine.

Combine the almonds.

Place the mixture in a double boiler over medium heat and stir for about 15 minutes, until forming a soft but firm compound.

Line a cookie sheet or flat oven pan with parchment paper.
Form small balls the size of a walnut, place them on the pan approximately 2” (5 cm) apart.
Bake for about 30 minutes or until golden.

Printer friendly recipe

These cookies should be originally from Northern Italy, but in one form or another every Italian region claims its own recipe. They are very easy to make.

The “ugly” part of the name stems from the fact that they don’t have a predetermined shape. The combination of hazelnuts and almond gives them a distinctive taste.