Brutti ma buoni
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
20
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Cuisine
Italian
Brutti ma buoni
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Brutti ma buoni or chocolate hazelnut meringue cookies are an Italian classic and so easy to make with only 4 ingredients
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Ingredients
- 2 egg white
- 150 caster sugar
- 125 hazelnuts toasted, chopped for whole nuts; or hazelnut flour
- 125 hazelnut flour toasted, chopped for whole nuts; or hazelnut flour
- 2 Tbsp cocoa powder
Instructions
- Preheat oven to 150C
- Line a large baking sheet with baking paper.
- Beat the egg whites with an electric beater until stiff peaks. Slowly add the castor sugar and carry on beating until the mix is glossy. Sift the cocoa powder over the meringue and gently fold the hazelnuts through.
- Drop spoonfuls on a baking tray allowing some space between them and bake for spreading. You can go with smaller or slightly bigger cookies but make a tablespoon I would say.
- Bake for 25 - 30 minutes until firm and slightly golden.
- Cool on a wire rack before eating (they will crisp up as they cool). Store in an airtight container.
Notes
- You can use a combination of hazelnut flour (if you have) and chopped roasted hazelnuts.
- Freshly roasted hazelnuts are always better
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