Brutti ma Buoni
Brutti ma Buoni cookies are traditional Italian cookies made with hazelnuts and meringue, with a crispy exterior and a soft, nutty center.
Serving: 20
Calories: 97kcal
Ingredients
- 200 g peeled toasted hazelnuts, approx 1 ½ cups
- 2 medium-large egg whites, approx 80 g/2.2 oz in total
- a pinch of sea salt
- 170 g sugar, approx ¾ cup
Instructions
- Preheat oven to 150°C / 300°F. Line a baking sheet with parchment paper.
- Place roasted hazelnuts in a food processor and pulse them until some are coarsely chopped and the remaining are finely chopped.
- In a large clean bowl, beat the egg whites and a pinch of salt with a hand mixer, until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form and the mixture is glossy.
- Add the hazelnuts into the meringue mixture, and very gently mix with a spatula to combine all the ingredients.
- Pour the meringue mixture into a low and wide saucepan and cook over low heat, stirring gently for about 5 minutes. This process will dry the meringue, making the cookies crisp and crumbly after baking; otherwise, they will stay chewy.
- Use a spoon or a small cookie scoop to drop spoonfuls of the cookie mixture onto the prepared baking sheet, spacing them a few inches apart.
- Bake the brutti ma buoni cookies for about 30 minutes, or until they have a crispy surface and a nice light golden color. Remove them from the oven and allow them to cool on the baking sheet. Transfer to a wire rack to cool completely, then serve.
Notes
US Cups: US Cups amounts are provided, or click on the button "US Customary" for fluid/ ounce amounts. Please note that I use grams for all my baking recipes because they're accurate and offer consistent results.
Hazelnuts: if you're using unpeeled hazelnuts, after roasting them, transfer them to a ziplock bag, and rub them from the outside to remove the skins.
Baking: The baking time for these cookies should be between 25-30 minutes, but every oven is different. Check the cookies a few minutes early to make sure they're not browning too much. The tops should look dry, slightly puffed, and lightly golden.
Storage tips: Store your hazelnut meringue cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen for up to 1 week.
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Nutrition
Calories: 97kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 5mg | Potassium: 73mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.5mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.