Don’t worry if these cookies are irregularly shaped and lumpy—the name means “ugly but good.” To blanch whole almonds, immerse nuts in boiling water for about 2 minutes, and drain. Rub the skins off, using a coarse kitchen towel. Be sure to cool the nuts completely before grinding them with the sugar and adding the chocolate. Otherwise the chocolate will melt. As an option, place a whole blanched almond on top of each cookie before baking. --from VegetarianTimes.com
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Ugly but Good. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Ugly but Good in your home. Then, follow these steps below to serve Ugly but Good for your family or friends.
2 granulated sugar
4, NA, 1/2 granulated sugar
pure vanilla extract
If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Ugly but Good in your home by yourself.
Preheat oven to 350°F
Place almonds on baking sheet, and toast for 10 to 12 minutes, or until fragrant, stirring after 5 minutes of baking. Remove from oven, and let cool completely.
Reduce oven temperature to 300°F
Line baking sheet with parchment paper.
Combine toasted almonds and sugar in food processor fitted with metal blade, and pulse until coarsely chopped. Place mixture in large bowl.
Whisk egg whites with salt in separate bowl until stiff. Gently fold into almond mixture, adding vanilla and mini chips., Drop batter by tablespoonfuls onto parchment paper, leaving at least 1 inch between mounds.
Use reverse side of parchment paper for next batch, and new paper for successive batches.
Bake for 25 minutes, or until lightly browned. Remove from oven, and set aside for 2 minutes. Using a spatula, remove cookies to wire rack to cool.
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