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Take your taste buds on a trip to Italy with this classic Italian cookie! Brutti ma Buoni is a sweet meringue with toasted hazelnuts baked in the shape of a cookie! This is the perfect cookie to have with a cup of coffee or a cappuccino after dinner.
Rated 5.0 stars by 1 users
Dessert
Italian
Chef Allison Fasano
6-10 cookies
20 minutes
15 minutes
Take your taste buds on a trip to Italy with this classic Italian cookie! Brutti ma Buoni is a sweet meringue with toasted hazelnuts baked in the shape of a cookie! This is the perfect cookie to have with a cup of coffee or a cappuccino after dinner.
1 ½ cups hazelnuts (8 ounces)
1 ½ cups confectioners’ sugar
Pinch of salt
1 large egg white
2 tsp pure vanilla extra
Preheat the oven to 400°. Spread the hazelnuts on a large rimmed baking sheet and toast for about 12 minutes, until the nuts are fragrant and the skins blister. Transfer the hazelnuts to a kitchen towel and let cool, then rub them together to remove their skins.
While the hazelnuts are in the oven, beat your egg white until it is frothy and white.
In a food processor, pulse the hazelnuts with the confectioners' sugar and salt until finely chopped. Scrape the hazelnut mixture into a medium bowl. Stir in the beaten egg white and vanilla.
Line the baking sheet with parchment paper. Spoon tablespoon-size mounds of the hazelnut dough onto the prepared baking sheet 1 inch apart.
Bake the cookies in the center of the oven for about 14 minutes, until browned in spots (about 13 minutes for chewy cookies and 15 minutes for slightly crisp cookies). Let the cookies cool on the baking sheet before serving.
