UGLY BUT TASTY (BRUTTI MA BUONI)

125 g hazelnuts [0.276 lb]
125 g almonds [0.276 lb]
250 g sugar [0.551 lb]
3 n egg whites
a pinch of ammonium carbonate

Beat the egg whites until stiff (I recommend: not too stiff!). Chop hazelnuts and almonds in order to obtain a grain.

Combine the sugar and grain first, then the egg whites, finally the ammonia; cook over medium heat for about 20 minutes, until it takes on a brownish color.

Place on a baking tray (or a foil of parchment paper) so as to cool the mixture, once lukewarm, roll into balls with a spoon dipped in cold water (so it does not stick!).

Place the balls in the oven for about 15 minutes at 180 degrees [356 f].
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