Brutti Ma Buoni are the classic Italian hazelnut meringue cookies that literally translate to “ugly but good.” While these cookies may not be much to look at, their sweet meringue-like texture and hazelnut flavor are sure to make them one of your favorite cookies!
The classic Brutti ma Buoni is a delicious and delicate cookie with a chewy texture and nutty crunch. This unique cookie is cooked twice, once on the stove and once baked, to give amazing flavor and texture.
If you love classic Italian cookies be sure to try these Italian Thumbprint Cookies with fig jam, the hazelnut Baci di Dama cookies, Italian Meringue Cookies, or these Soft Amaretti Morbidi cookies. For a softer cookie, don’t miss these Lemon Ricotta Cookies, Pistachio Ricotta Cookies, or the seasonal favorite Pumpkin Ricotta Cookies.
What are Brutti ma Buoni?
Brutti ma Buoni cookies originated in the Piedmont region of Italy, during the 19th century. While the exact location is uncertain, they are defintiely considered to come from Northern Italy where good quality hazelnuts are mass produced.
They are made from simple ingredients like egg whites, sugar, and hazelnuts, and are known for their irregular, rustic appearance.
Despite their “ugly” look, the cookies became popular due to their delicious nutty flavor and combination of crunchy and chewy textures.
This meringue-type cookie is irregularly shaped and slightly crunchy on the outside, with a chewy, nutty interior, making them a delicious treat despite their rough appearance. They take a bit of extra time to put together are simple enough for first time cooks.
So, if you love chewy and crunchy cookie recipes, give this brutti ma buoni recipe a try. You’re going to love it!
Ingredients
- Hazelnuts: use shelled hazelnuts. Roasting them ahead of time and removing the skins will give the cookies the ideal texture and flavor.
- Sugar: use regular granulated sugar.
- Egg Whites: you will only need egg whites for this recipe. Save the leftover egg yolks to make Crema Pasticcera!
- Cream of Tartar: cream of tartar helps stiffen the eggs. If you don’t have cream of tartar, substitute ¼ teaspoon of fresh lemon juice.
- Salt: kosher salt works great for baking.
Recipe Variations
Hazelnuts are a staple of the brutti ma buoni cookies but can be hard to find. If you wanted to use a different nut you could try these with whole almonds (skin removed) or roasted pistachios.
You can also change the flavor of these cookies by adding lemon zest or orange zest. Even adding espresso powder or cocoa powder would be a delicious variation.
How to Remove the Skins from Hazelnuts?
To remove hazelnut skins using the roasting method, preheat your oven to 350 degrees and spread the hazelnuts in a single layer on a baking sheet. Roast them for 10-15 minutes, shaking the pan occasionally.
After roasting, let the hazelnuts cool slightly, then wrap them in a clean kitchen towel and rub them vigorously to remove the skins. Separate the hazelnuts from the skins and discard the skins.
How to Make Brutti Ma Buoni Cookies
The classic Italian “ugly but good” cookies are a delicious treat with the most amazing texture and flavor and are great if you love a chewy cookie. This cookies has two different cooking steps but is fairly simple to put together.
To start, line two large baking sheets with parchment paper and set aside. Preheat oven to 300 degrees (you want a lower oven temperature) and place baking rack in the center of the oven.
Step 1: dice the hazelnuts
Use either a food processor fitted with the blade attachment or a lark knife to chop the hazelnuts into larger irregular sized pieces; set aside.
Step 2: mix the egg whites
In a large bowl or bowl of a stand mixer fitted with whisk attachment, combine the egg whites, cream or tartar (or lemon juice) and salt. Use an electric mixer to to beat the ingredients until just foamy.
Then, with the handheld mixer on, gradually add in the sugar. Continue mixing until the eggs form silky stiff peaks (somewhere between a soft peak and hard peak). Fold in the hazelnuts.
Step 3: cook on stovetop
Pour the meringue mixture into a medium stainless steal pan set over low heat. Stir the cookie batter with a wooden spoon, constantly, until the mixture turns golden or amber in color.
Step 4: bake
Remove the cookies from the stovetop and use a cookie scoop to measure out mounds of dough and place on the prepared cookie sheet. You should be able to fit about 12 cookies per tray.
Place the cookies in the preheated oven, rotating halfway through, until the cookies have dried out on top; about 25 minutes. Remove from oven and let the cookies cool on the baking sheet and then use a spatula to remove to a wire rack to cool completely.
Brutti ma Buoni Recipe Tips
- Hazelnuts: easily remove the skin from your hazelnuts by placing them in on a baking sheet in a 350 degree oven for 8-10. While the nuts are still warm, place them inside a clean tea towel. Gather the towel into a secure bundle and roll the nuts in a circular motion to loosen and remove some of the skins.
- Cream of Tartar: the cream of tartar is used to stabilize the egg whites. If you don’t have any, you can use ¼ teaspoon of lemon juice instead.
- Saucepan: use a stainless steel pan to cook the meringue for best results. Also, make sure you are stirring the meringue constantly using a wooden spoon for best results.
- Storage: store leftover cookies in an airtight container in a cool dry place.
More Authentic Italian Cookies
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Brutti Ma Buoni
Equipment
- food processor with blade attachment (optional)
- medium saucepan
- 2 baking sheets
Ingredients
- 2 cups hazelnuts, roasted and skinned (265 grams)
- 3 large egg whites
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
- 1 ½ cups granulated sugar (315 grams)
Instructions
- Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.
- In a food processor fitted with the blade attachment, pulse the hazelnuts until they are roughly chopped. Alternatively, you can chop these using a kitchen knife. You want the hazelnuts coarsely chopped and irregular in size; set aside.
- In a large bowl, combine the egg whites, cream of tartar, and salt. Use an electric mixer to beat until foamy. Then, gradually beat in the sugar until the egg mixture has a meringue consistency and forms stiff peaks. Fold in the hazelnuts.
- Transfer the mixture to a medium stainless steel saucepan. Cook on low heat, stirring consistently with a wooden spoon, until the mixture is amber/golden in color; about 10 minutes.
- Remove the mixture from the heat and use a cookie scoop or spoon to quickly scoop out equal portions of cookie dough on to the prepared baking sheets (you should be able to fit a dozen cookies per pan).
- Place the cookies in the preheated oven, rotating halfway through, until the cookies have dried out on top; about 25 minutes. Remove from oven and let the cookies cool on the baking sheet and then use a spatula to remove to a wire rack to cool completely.
These cookies are delicious. I’ve cut back on the sugar (I alway do with desserts & cookies). They (some not all) stick to the parchment paper when I try to remove them after they’ve cooled. Any reason why that happens.
Glad to hear you enjoyed the cookies! I’ve never had them stick. I wonder if it has to do with the reduced sugar. For next time, I would suggest spraying the parchment with nonstick spray before adding the cookie dough. Hope this helps!
Cookies look delicious. I would love to make them with less or no added sugar. Is there anything that can be added to substitute sugar but keep the texture? Thank you!.
Hi! I wouldn’t suggest substituting the sugar with anything else. It’s the sugar that helps to get that the desired meringue-like consistency.
I love these cookies but can I change nuts for something different? Thanks for all your great Italian recipes. I love them.