My recent experimentation with curds, custards, and puddings has provided me with a pretty steady supply of egg whites that need to be used up. I love a good meringue as much as the next person, but when a few egg whites translate into about five dozen meringues, a person needs to find some other uses for egg whites in order to keep things interesting. Enter these crunchy little delights.
Ossi da mordere. Bones for biting. Sounds nice, right? Sandra from Please Pass the Recipe posted an adaptation of these simple chocolate, nut, and egg white treats a while back. While they’re traditionally made with almonds (sort of like a French macaron, but Italian), she used hazelnuts instead and the result is pure magic. It’s a good thing the recipe makes about four dozen, because I ate at least four off the first tray before the second tray was even out of the oven. These are essentially the crunchy, dairy-free version of Nutella. I added one extra egg white because I had four that needed using up, but I would stick with three in the future as the extra liquid flattened the cookies out quite a bit. I also added a dash of salt, because I’m a sucker for salty-sweet things.
Did I mention the entire recipe can be whipped up in a food processor in less than 10 minutes?
I never thought I’d see the day when I’d be looking for excuses to use egg yolks just so I can have some more whites available! This may be the beginning of a serious creme brûlée-ossi da mordere spiral… see you in a few years.
You can find the original recipe here. I made these about six days ago and they have yet to lose any of their crunch or flavour. Keep in an airtight container for up to three weeks!