Brutti ma Buoni (Ugly but Good Cookies)

1. Pre-heat the oven to 350F (180C). Line a baking tray with baking parchment.
2. Tip the hazelnuts onto a baking tray and toast them in the oven for 10 minutes until lightly golden. Let them cool then pulse them in a food processor until roughly chopped (you can also do this with a knife).
3. Put the egg whites in a large mixing bowl. Using an electric whisk, beat the eggs until they become frothy and white. Start to add the sugar gradually whilst whisking until they turn into a thick, stiff and glossy meringue.
4. Add the chopped hazelnuts and stir together. Tip the mixture into a large saucepan and heat it on a medium-low heat for 10 minutes whilst constantly stirring until the mixture turns golden brown.
5. Once ready, dollop heaped teaspoons of the mixture onto a lined baking tray (do tablespoons for larger cookies) and bake in the oven for 15-20 minutes (they should be just lightly golden).
6. Let them cool then peel from the baking parchment and serve.

To make chocolate Brutti ma Buoni

1. Melt the dark chocolate in a heatproof bowl above a pot of simmering water (bain-marie). Once melted, dip each cookie into the chocolate so the tops are covered and place on a baking tray lined with parchment to set.