These classic Italian cookies may look a little rough and irregular, but their flavor and texture make them unforgettable. Brutti Ta Buoni, which translates to “ugly but good,” are traditional hazelnut meringue cookies with a crisp exterior and a soft, chewy center. Made with simple ingredients like toasted hazelnuts, egg whites, and sugar, they deliver a rich nutty flavor and delicate sweetness that pairs beautifully with coffee or tea.
Why You’ll Love This Recipe
These cookies are a beloved Italian classic for a reason. Their simple ingredient list transforms into something surprisingly elegant and delicious.
First, they have a wonderful texture contrast. The outside becomes lightly crisp during baking while the inside remains soft and slightly chewy.
Second, the flavor is deeply nutty thanks to toasted hazelnuts. Toasting brings out their natural oils and enhances their aroma.
Another reason to love this recipe is its rustic charm. The cookies are intentionally irregular in shape, meaning you don’t have to worry about making them look perfect.
Finally, they are naturally gluten-free, making them a great option for people avoiding wheat-based desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
200 g toasted hazelnuts, skins mostly removed
150 g granulated sugar
2 large egg whites
1 teaspoon vanilla extract
1 pinch salt
Directions
Preheat the oven to 170°C (340°F). Line a baking sheet with parchment paper.
Place the toasted hazelnuts in a food processor and pulse a few times until they are roughly chopped. Avoid grinding them into a fine powder; small chunks add texture.
In a clean mixing bowl, whisk the egg whites with the pinch of salt until soft peaks form.
Gradually add the granulated sugar while continuing to whisk until the mixture becomes glossy and holds firm peaks.
Gently fold the chopped hazelnuts and vanilla extract into the meringue mixture using a spatula. Mix just until evenly combined.
Transfer the mixture to a saucepan over low heat and cook for about 2–3 minutes while stirring constantly. The mixture should thicken slightly but not cook the egg whites.
Remove from heat and let the mixture cool for a few minutes.
Using two spoons, drop small irregular mounds of dough onto the prepared baking sheet. Leave space between each cookie.
Bake for about 15–18 minutes until the cookies are lightly golden on the outside.
Allow the cookies to cool completely on the baking sheet before serving.
Chocolate dipped version
After the cookies cool, dip half of each cookie in melted dark chocolate and allow them to set.
Almond version
Replace the hazelnuts with toasted almonds for a slightly milder flavor.
Orange flavored cookies
Add 1 teaspoon of finely grated orange zest to the mixture for a citrus twist.
Cinnamon spiced cookies
Mix in 1/4 teaspoon ground cinnamon to add warmth and depth to the flavor.
Extra crunchy cookies
Bake for an additional 3–5 minutes if you prefer a crispier texture.
Storage/Reheating
Room temperature storage
Store the cookies in an airtight container at room temperature for up to 5 days.
Freezing
Place completely cooled cookies in a sealed container and freeze for up to 2 months.
Thawing
Let frozen cookies sit at room temperature for about 20 minutes before serving.
Refreshing the texture
If the cookies become soft, place them in a 150°C (300°F) oven for about 5 minutes to restore their crisp exterior.
FAQs
What does Brutti Ta Buoni mean?
The Italian name literally means “ugly but good,” referring to the cookies’ rustic appearance and delicious flavor.
Do I need to remove the hazelnut skins?
It helps improve flavor and texture, but it is not necessary to remove every bit of skin.
Can I make these cookies without a food processor?
Yes. You can chop the hazelnuts with a sharp knife until they are coarsely chopped.
Why are my cookies spreading too much?
This usually happens if the egg whites were not whipped to firm peaks or if the mixture became too warm.
Can I reduce the sugar?
The sugar is essential for stabilizing the meringue, so reducing it too much can affect the texture.
Are these cookies gluten free?
Yes, this recipe naturally contains no flour or wheat ingredients.
Why do we heat the mixture briefly on the stove?
Heating slightly thickens the mixture and helps create the characteristic chewy texture.
Can I add chocolate chips?
Yes, about 50 g of chocolate chips can be folded into the mixture before baking.
What type of hazelnuts work best?
Raw hazelnuts that you toast yourself usually give the best flavor.
Can these cookies be made ahead of time?
Yes. They store well for several days and can also be frozen for longer storage.
Conclusion
Brutti Ta Buoni cookies are proof that great desserts do not need to look perfect. With their crunchy shell, chewy center, and rich hazelnut flavor, they capture the rustic charm of traditional Italian baking. Easy to prepare and naturally gluten free, these cookies are perfect for sharing with friends, enjoying with coffee, or adding to a homemade dessert tray. Once you try them, you will understand why these “ugly but good” cookies have remained a favorite for generations.
Brutti Ta Buoni are classic Italian hazelnut meringue cookies with a crisp exterior and chewy center, made from toasted hazelnuts, egg whites, and sugar for a rustic yet elegant treat.
Ingredients
200 g toasted hazelnuts, skins mostly removed
150 g granulated sugar
2 large egg whites
1 teaspoon vanilla extract
1 pinch salt
Instructions
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment paper.
Place the toasted hazelnuts in a food processor and pulse until roughly chopped.
In a clean bowl whisk the egg whites with the pinch of salt until soft peaks form.
Gradually add the sugar while whisking until the mixture becomes glossy and holds firm peaks.
Gently fold the chopped hazelnuts and vanilla extract into the meringue.
Transfer the mixture to a saucepan and cook over low heat for 2–3 minutes while stirring until slightly thickened.
Remove from heat and let the mixture cool for a few minutes.
Using two spoons drop irregular mounds of the mixture onto the prepared baking sheet.
Bake for 15–18 minutes until the cookies are lightly golden.
Allow the cookies to cool completely before serving.
Notes
Dip half of each cooled cookie in melted dark chocolate for a richer variation.
Toasted almonds can replace hazelnuts for a different flavor.
Add orange zest for a citrus twist.
Mix in a pinch of cinnamon for a warm spiced flavor.
Bake a few minutes longer if a crispier cookie is desired.
