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Brutti ma Buoni Recipe

Brutti ma Buoni: Preheat your oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper. 

Place the hazelnuts on a baking sheet and bake for about 13 to 15 minutes or until lightly brown and fragrant. Let them cool completely and then coarsely chop.

In a heatproof bowl, placed over a saucepan of simmering water, heat the sugar and egg whites, whisking constantly, until the sugar has melted and the mixture is warm to the touch (about 5 minutes).

Remove from heat, transfer to the bowl of your electric stand mixer, fitted with the whisk attachment (or with a hand mixer), and beat until thick and glossy (about 3-5 minutes). Beat in the vanilla extract and then fold in the flour and chopped hazelnuts.

Place heaping tablespoonfuls (I use an ice cream scoop) on your prepared baking sheet, spacing about two inches (5 cm) apart. Bake the cookies for about 19 to 23 minutes or until light brown (the outside of the cookies will be crisp and the cookies will just be starting to separate from the parchment paper). Remove from oven and place on a wire rack to cool completely. If desired, dust with powdered sugar before serving.

These cookies are best the day they are made, but they can be stored at room temperature for three to four days.

Makes about 35 cookies. 

Brutti ma Buoni Recipe:

2 cups (200 grams) whole raw skinned hazelnuts

3 large (90 grams) egg whites

3/4 cup (150 grams) granulated white sugar

1 teaspoon (4 grams) pure vanilla extract or vanilla bean paste

1 tablespoon (10 grams) all-purpose flour

Garnish: (optional)

Confectioners (powdered or icing) sugar, sifted

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