Brutti ma Buoni
Italian Hazelnut cookies
These little Italian hazelnuts cookies are totally scrumptious - plus I really love making them when I get the chance. I’ve been making these cookies for years now and often gift them to family and friends who always love them!
The origins of these cookies are disputed with both Tuscany and Lombardy claiming provenance.
Brutti ma Buoni means ‘ugly but good’ and that’s exactly what they are: ugly to look at but delicious to eat as they are crispy, chewy and nutty. But I don’t think they are ugly at all, just irregular in shape.
I have evolved the recipe over time in order to perfect them - and mine contain roasted hazelnuts, icing sugar, egg whites, vanilla bean extract, a tiny amount of flour and my special addition of chopped pistachios.
My special tip is to use icing sugar instead of normal sugar so they aren’t *so* sweet and I find it whisks better with the egg whites.
The recipe is a great way to use up leftover egg whites and transform them into these scrumptious cookies!
Mangia, mangia! 👩🏻🍳
Brutti ma Buoni recipe:
2 free range/organic egg whites (large)
100g icing sugar
60g whole hazelnuts (or chopped hazelnuts)
25g chopped pistachios (optional)
1 tsp vanilla extract
1 ½ tbsp plain flour
Makes about 15 cookies
1. Toast the hazelnuts in a dry frying pan for a few minutes - keep an on them so they don’t burn. Note - if toasting whole hazelnuts, then remove their skins before chopping them up.
2. Line a large baking sheet with parchment paper & preheat the oven to 160C fan.
3. Add the egg whites & sugar to a heatproof bowl & place over a saucepan of simmering water, whisking constantly for about 5 mins with an electric whisk.
4. Remove the bowl from the heat & continue whisking until thick & glossy for another couple of mins.
5. Add the vanilla extract, fold in the flour, hazelnuts & pistachios (if using).
6. Place tablespoons of the mixture on the baking sheet making sure they’re about 2 inches apart.
7. Bake for about 20 - 25 mins, until they are crispy to the touch.
8. Remove from the oven & let them cool completely.
9. Eat straight away - they will be crispy on the outside & chewy on the inside. They can be stored in a sealed container for about a week -the cookies will be more chewier but still so delicious!
