Description
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.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 10 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
