Brutti ma Buoni Recipe

Toast hazelnuts on baking sheet in center of 350 F (180 C) oven for 5 to 10 minutes or until fragrant. Transfer to tea towel; rub off as much of the skins as possible. Transfer to food processor; using on/off motion, chop coarsely. Set aside.

In large heatproof bowl over gently simmering water, whisk together egg whites and sugar; cook, whisking occasionally, for about 10 minutes or until hot and opaque. Remove from heat; beat for about 7 minutes or until thick and glossy. Stir in vanilla. Stir in hazelnuts.

Drop by heaping teaspoons about 2 inches apart onto parchment paper-lined baking sheets. Bake in centre of 350 F (180 F) oven for 25 to 30 minutes or until light brown and dry in centre. Transfer to racks and let cool.

In bowl over saucepan for hot (not boiling) water, melt chocolate, stirring occasionally; using fork, drizzle over cookies (Cookies can be stored in airtight container for up to 5 days).