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    Home » Recipes » Cookies

    Brutti ma Buoni (‘Ugly but Good’ Cookies)

    Published: Mar 31, 2021 · Modified: Apr 30, 2021 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    Only three ingredients — that’s all you need to prepare Brutti ma Buoni. A classic Italian cookie that’s bound to be a family favorite.  Trust me; one cookie will not be enough! 

    An overhead shot of brutti ma buoni cookies in a basket, with a cup of espresso on the side.

    (*This post contains some affiliate links)

    Its literal translation is ‘Ugly but Good,’ referring to how it looks and tastes.  I don’t know about you, but I could’ve sworn I’ve seen uglier cookies in my time. 😀

    But good? That’s an understatement. They’re basically hazelnut meringue cookies — and they’re light, delicious, and arguably one of the easiest Italian cookies to make.

    You don’t believe me?  Then you better try it yourself ASAP.

    IF YOU WANT TO TRY MORE PIEMONTESE TREATS, YOU WOULD LOVE THESE OTHER POSTS!

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    Ingredients

    An image showing all the ingredients you need to prepare brutti ma buoni cookies at home.
    • Hazelnuts – whole hazelnuts; no need to blanch or toast them.
    • Sugar – regular white sugar is excellent for this brutti ma buoni recipe.
    • Eggs – at room temperature, and you would only be using the egg whites.

    For your reference, I used three medium eggs for this recipe — which is about 63 to 73 grams each.

    A closer shot of a plate of ugly but good cookies with a cup of espresso and powdered sugar on the background.

    Preparation

    Start by combining hazelnuts and sugar in a food processor (photo 1).

    Pulse until you get a sand-like texture (photo 2).

    In a medium-sized bowl, beat the egg whites into a stiff peak (photo 3).

    Transfer the hazelnuts and sugar mixture into a medium-sized saucepan and place over low heat.

    First part of a collage of images showing the step by step process on how to make hazelnut meringue cookies.

    Take a third of the beaten egg whites and fold with the hazelnuts and sugar (photo 4).

    Fold the rest of the egg whites and combine (photo 5).

    Keep cooking over low heat until the batter thickens; it generally takes about thirty minutes of constant mixing (photo 6).

    Preheat oven to 150°C (300°F).

    To form your hazelnut and meringue cookies, take a teaspoon and a half of the cookie batter and place it on top of a baking tray lined with a baking sheet.

    Second part of a collage of images showing the step by step process on how to make ugly but good cookies at home.

    Keep some space between the cookies to allow for their expansion once in the oven (photo 7).

    Place your ugly but good cookies in the oven for about thirty minutes.

    Take the tray out of the oven and transfer the cookies to a cooling rack. You should be able to just pick them up, no need for a metal spatula to do this.

    Dust the brutti ma buoni cookies with powdered sugar, if you prefer.

    Serve.

    Freshly baked hazelnut meringue cookies on a cooling rack.

    Helpful tips

    • Do not over-process the hazelnuts and sugar.  If you do, you will end up with hazelnut paste instead — totally unusable for this ugly but good cookie recipe.
    • It is better to use a nonstick saucepan when cooking the batter because it will stick to the pan’s sides and bottom.
    • Use a wooden spoon or rubber spatula to mix the batter.
    • Keep the heat low when cooking the batter on the stovetop.
    • When transferring the hazelnut and meringue cookies into a cooling rack, make sure you handle them gently — do not squeeze them either.
    A closer shot of brutti ma buoni cookies, highlighting the texture of each cookie.

    Recipe Variation

    • Toasted hazelnuts. You can either toast them or blanch them to remove the skins; both are quite common.  I prefer not to do either because the skin’s slight bitterness is an excellent contrast to the sweetness from the sugar (just my opinion 🙂 ).
    • Orange zest. Yep, you can add these to the cookie batter as well.
    • Other kinds of nuts.  Depending on the region of Italy, some use almonds or walnuts instead.  But if you’re in Piemonte, it’s got to be hazelnuts (because they’ve got the best ones!).

    FAQs

    How can I tell that the cookie batter is ready for baking?

    Aside from the thick consistency, you will see that the batter is pulling away from the saucepan’s sides when you mix it, and you will no longer see any liquid in the bottom of the pan.

    How long can I store them?

    These hazelnut and meringue cookies should last for about a month if you keep them in an airtight container and store them in a cool place.

    They look fabulous, right? So, give them a try and let me know what you think in the comment section below!

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    • Latest (Oct22) feature image for Authentic Italian Cookie Recipes post.
    • Latest (Oct22) feature image for Easy Italian Desserts and Pastries post.
    An overhead shot of brutti ma buoni cookies in a basket, with a cup of espresso on the side.

    Brutti ma Buoni Recipe (Ugly but Good Cookies)

    You only need three ingredients for these hazelnut meringue cookies! A classic Italian treat from the region of Piemonte, Brutti ma Buoni cookies is excellent for snacks or dessert. Try them, and you will surely get hooked!
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    Print Pin Rate
    Course: Snack
    Cuisine: Italian
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 22
    Calories: 83kcal
    Author: Neriz

    Equipment

    • Mixing Bowls
    • Pyrex Measuring Cups
    • Food Processor
    • Hand Mixer
    • Medium-Sized Saucepan
    • Rubber Spatula
    • Rectangular Baking Tray
    • Baking Paper

    Ingredients

    • 1 cup whole hazelnuts (170 grams), heaping
    • 3/4 cup sugar
    • 3 medium eggs, separated
    • powdered sugar, optional

    Instructions

    Preparing 'ugly but good' cookie batter:

    • Using a food processor, combine hazelnuts and sugar.
    • Pulse until you get a sand-like texture. Do not over-process, or you will end up with hazelnut butter!
    • Using a medium-sized bowl, beat the egg whites to a stiff peak.
    • Transfer the hazelnuts and sugar into a medium-sized saucepan and place over low heat.
    • Take a third of the beaten egg whites and fold with the hazelnuts and sugar.
    • Fold the rest of the egg whites and combine.
    • Keep cooking over low heat until the batter thickens — it usually takes about 30 minutes of constant mixing.

    Baking brutti ma buoni cookies:

    • Preheat oven to 150°C (300°F).
    • Start forming your hazelnut and meringue cookies by taking about 1 & 1/2 of the cookie batter and placing it on top of a baking tray lined with a baking sheet.
    • Keep some space between the cookies to allow for their expansion once in the oven.
    • Place the cookies in the oven for about 30 minutes.
    • Take the tray out of the oven and transfer the cookies to a cooling rack. You should be able to just pick them up, no need for a metal spatula to do this.
    • Dust your hazelnut and meringue cookies with powdered sugar, if desired.
    • Serve.

    Notes

    • Cook’s Tip #1:  Do not over-process the hazelnuts and sugar.  If you do, you will end up with hazelnut butter instead — totally unusable for this recipe.
    • Cook’s Tip #2:  It is better to use a nonstick saucepan when cooking the batter because it will stick to the pan’s sides and bottom.
    • Cook’s Tip #3:  Use a wooden spoon or rubber spatula to mix the batter.
    • Cook’s Tip #4:  Keep the heat low when cooking the batter on the stovetop.
    • Cook’s Tip #5:  When transferring the cookies into a cooling rack, make sure you handle them gently — do not squeeze them either.

    Nutrition

    Calories: 83kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 9mg | Potassium: 61mg | Fiber: 1g | Sugar: 7g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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