5 from 3 votes
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.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
20
Calories:
97 kcal
Course:
Dessert, Baked Goods
Cuisine:
Italian
Ingredients
- 200 g hazelnuts approx 1 ½ cups, peeled and toasted
- 2 egg approx 80 g/2.2 oz in total, white, medium-large
- sea salt a pinch
- 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.
Cup of Yum
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.
Nutrition Information
Calories
97kcal
(5%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
5mg
(0%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
2IU
(0%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 20 Serving
Amount Per Serving
Calories 97
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 5mg | 0% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.