Brutti ma Buoni: Traditional Italian Hazelnut Cookies

Why You’ll Love Brutti ma Buoni Recipe

• Only four ingredients: You don’t need flour, butter, or complicated ingredients to prepare these traditional Italian cookies.

• Naturally gluten-free: Made without wheat flour, these cookies are a great option for anyone avoiding gluten, provided all ingredients are free from cross-contamination.

• Delicious hazelnut flavor: Finely chopped hazelnuts give every bite a rich, toasted, nutty taste.

• Wonderful texture: The combination of whipped egg whites and hazelnuts creates a delicate, crisp exterior with a slightly chewy interior.

• Perfect with coffee or tea: These cookies pair beautifully with espresso, cappuccino, or your favorite afternoon beverage.

• Great for gifting: Their rustic appearance and long-lasting crispness make them excellent homemade gifts.

• Authentic Italian charm: Brutti ma Buoni are a beloved traditional Italian treat that celebrates simple ingredients and homemade goodness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

You only need a handful of pantry-friendly ingredients to prepare these delicious Italian hazelnut cookies.

• 300 g (about 10.6 oz) whole blanched hazelnuts: The star ingredient of this recipe. Hazelnuts provide the distinctive nutty flavor and crunchy texture. Use peeled hazelnuts for the best results.

• 200 g (about 1 cup) granulated sugar: Sweetens the cookies and helps create their delicate, crisp exterior.

• 150 g (about 5 large) egg whites, at room temperature: Whipped egg whites create the airy meringue base that holds the hazelnuts together. Measure them for accuracy.

• Seeds from 1 vanilla bean: Adds a warm, aromatic flavor that complements the hazelnuts beautifully.

Ingredient Notes

For the best flavor, choose fresh, high-quality hazelnuts. If your hazelnuts are raw, you can lightly toast them before chopping to enhance their natural aroma. Allow them to cool completely before adding them to the meringue.

Room-temperature egg whites whip more easily and develop better volume. Make sure your mixing bowl and whisk are completely clean and free from grease, as even a small amount of fat can prevent the egg whites from whipping properly.

Directions

Follow these simple steps to make traditional Brutti ma Buoni cookies with a crisp, golden exterior and delicious hazelnut flavor.

Step 1: Chop the Hazelnuts

Place the blanched hazelnuts in a food processor or blender.

Pulse several times until the hazelnuts are chopped into small, coarse pieces. Avoid processing them too finely because you want the cookies to have a noticeable nutty texture.

Be careful not to overprocess the nuts, as they can release their natural oils and turn into hazelnut butter.

Transfer the chopped hazelnuts to a bowl and set aside.

Step 2: Whip the Egg Whites

Pour the room-temperature egg whites into the bowl of a stand mixer fitted with the whisk attachment.

Begin whipping at medium speed until the egg whites become pale, light, and foamy.

Add the seeds scraped from the vanilla bean and continue mixing.

Once the egg whites become frothy, gradually add the granulated sugar, a little at a time, while the mixer is running.

Continue whipping at medium speed for approximately 5 minutes, or until the mixture becomes thick, glossy, and firm.

The meringue should form stiff peaks that hold their shape when the whisk is lifted.

Step 3: Fold in the Hazelnuts

Add the chopped hazelnuts to the prepared meringue.

Using a silicone spatula, gently fold the hazelnuts into the mixture with slow movements from the bottom of the bowl upward.

Continue folding until the nuts are evenly distributed throughout the meringue.

Avoid stirring too vigorously, as this can deflate the whipped egg whites and affect the final texture of the cookies.

Step 4: Cook the Mixture on the Stovetop

Transfer the hazelnut meringue mixture to a stainless steel saucepan.

Place the saucepan over medium to medium-high heat.

Cook for approximately 15 minutes, stirring continuously with a flexible silicone spatula.

As the mixture heats, it will gradually thicken and become more compact.

Keep stirring to prevent the sugar from sticking to the bottom of the saucepan or burning.

The mixture is ready when it becomes thick enough to hold its shape when scooped.

This stovetop cooking step is an important part of the traditional preparation and helps develop the cookies’ characteristic texture.

Step 5: Shape the Cookies

Preheat your oven to 130°C (265°F) using the conventional baking setting.

Line a large baking sheet with parchment paper.

Using two tablespoons, scoop small portions of the thick hazelnut mixture onto the prepared baking sheet.

Arrange the portions into irregular mounds, leaving a little space between each cookie.

Don’t worry about making them perfectly round or uniform. Their uneven, rustic appearance is exactly what gives Brutti ma Buoni their traditional charm.

Step 6: Bake Until Dry and Crisp

Place the baking sheet in the preheated oven.

Bake for approximately 40–45 minutes, or until the cookies are dry on the outside and lightly golden.

The goal is to slowly dry the cookies rather than brown them quickly.

Keep an eye on them toward the end of baking to ensure they don’t burn.

The cookies should feel firm on the outside while retaining a delicate interior.

Step 7: Cool and Serve

Remove the baking sheet from the oven and allow the cookies to cool completely.

As they cool, the exterior will become firmer and crispier.

Once fully cooled, gently remove the Brutti ma Buoni from the parchment paper.

Serve them with espresso, cappuccino, tea, or enjoy them on their own as a sweet Italian treat.

Servings and timing

• Cooking method: Stovetop and oven

• Oven temperature: 130°C (265°F)

• Difficulty level: Easy to moderate

• Cuisine: Italian

• Course: Dessert, cookies, snack

The total time does not include the additional cooling period. Allow the cookies to cool completely before storing or serving.

Variations

Although traditional Brutti ma Buoni are made with hazelnuts, egg whites, sugar, and vanilla, there are several delicious ways to customize this classic Italian cookie recipe.

1. Almond Brutti ma Buoni

Replace the hazelnuts with the same quantity of blanched almonds.

Finely chop the almonds and follow the original recipe. This variation produces cookies with a milder, slightly sweeter nutty flavor.

2. Chocolate Hazelnut Brutti ma Buoni

Add 1–2 tablespoons of unsweetened cocoa powder to the meringue mixture before folding in the hazelnuts.

The cocoa adds a rich chocolate flavor that pairs wonderfully with the nuts.

3. Mixed Nut Cookies

Use a combination of hazelnuts and almonds for a more complex flavor.

Try 150 g of hazelnuts and 150 g of almonds while keeping the remaining ingredients unchanged.

4. Citrus-Scented Brutti ma Buoni

Add finely grated lemon or orange zest to the whipped egg whites.

The fresh citrus aroma balances the sweetness and adds a bright flavor to the cookies.

5. Cinnamon Hazelnut Cookies

Mix a small pinch of ground cinnamon into the chopped hazelnuts before folding them into the meringue.

This variation is especially delicious during autumn and the winter holidays.

6. Chocolate-Dipped Brutti ma Buoni

Once the cookies are completely cool, dip one side into melted dark chocolate.

Place them on parchment paper and allow the chocolate to set before serving.

This creates a delicious contrast between crunchy hazelnuts and smooth chocolate.

Storage/Reheating

Brutti ma Buoni store very well, making them an excellent make-ahead dessert for holidays, gatherings, and everyday snacking.

Room Temperature Storage

Once the cookies have cooled completely, transfer them to an airtight container.

Store them in a cool, dry place at room temperature for up to 1–2 weeks.

Place parchment paper between layers if stacking the cookies to prevent breakage.

Avoid exposing them to humidity, which can soften their crisp exterior.

Refrigerator Storage

Refrigeration is generally not recommended because moisture inside the refrigerator can affect the cookies’ texture.

For the best flavor and crunch, keep them in an airtight container at room temperature.

Freezing Instructions

Brutti ma Buoni can be frozen for up to 2 months.

Arrange the completely cooled cookies in a freezer-safe airtight container, separating layers with parchment paper.

When ready to enjoy, remove the desired number of cookies and let them thaw at room temperature.

Reheating Instructions

These cookies are traditionally served at room temperature, so reheating is not necessary.

However, if they become slightly soft during storage, you can refresh their texture.

Preheat the oven to 120°C (250°F), place the cookies on a parchment-lined baking sheet, and warm them for approximately 5–8 minutes.

Allow them to cool completely before serving. They will become firmer as they cool.

Avoid microwaving the cookies, as this can make their texture chewy or unevenly soft.

FAQs

1. What does Brutti ma Buoni mean in English?

Brutti ma Buoni translates to “ugly but good” in English. The name refers to the cookies’ irregular, rustic appearance and their delicious flavor. Unlike perfectly shaped bakery cookies, these traditional Italian treats are intentionally uneven and rough-looking.

2. Where do Brutti ma Buoni cookies originate?

Brutti ma Buoni are traditional Italian cookies associated with northern Italy, particularly Piedmont and Lombardy. Several regional versions exist, including the well-known hazelnut cookies from Gavirate in Lombardy. Their popularity has spread throughout Italy and beyond.

3. Are Brutti ma Buoni naturally gluten-free?

Yes, traditional Brutti ma Buoni are naturally gluten-free because they contain no wheat flour. Their structure comes from whipped egg whites, sugar, and chopped nuts. If preparing them for someone with celiac disease, make sure all ingredients are certified gluten-free or otherwise verified to be free from cross-contamination.

4. Why do I need to cook the mixture before baking?

Cooking the hazelnut meringue mixture on the stovetop helps remove some moisture and thickens the mixture before baking. This traditional technique contributes to the cookies’ distinctive firm, crisp texture and helps them maintain their irregular shapes in the oven.

5. Can I make Brutti ma Buoni without a stand mixer?

Absolutely. You can use an electric hand mixer to whip the egg whites and sugar until stiff peaks form. Whipping by hand with a balloon whisk is also possible, although it requires considerably more time and effort.

6. Can I substitute almonds for hazelnuts?

Yes. Almonds are an excellent substitute for hazelnuts in this recipe. Use the same quantity of blanched almonds and chop them into small pieces. The finished cookies will have a slightly different flavor but a similarly crisp texture.

7. Why are my Brutti ma Buoni cookies soft instead of crunchy?

Soft cookies may result from insufficient baking, excess moisture, or humid storage conditions. Because these cookies bake at a relatively low temperature, they need enough time to dry properly. If they remain soft after cooling, return them to a low-temperature oven for a few additional minutes and allow them to cool again.

8. Can I reduce the amount of sugar in this recipe?

You can experiment with a small reduction, but sugar plays an important role in stabilizing the meringue and creating the cookies’ crisp texture. Reducing it significantly may cause the cookies to spread, become softer, or lose their traditional consistency. For the most reliable results, use the recommended amount.

9. How do I know when Brutti ma Buoni are fully baked?

The cookies should have a dry, firm exterior and a lightly golden color. They should release from the parchment paper without leaving a wet or sticky residue. Remember that they continue to firm up as they cool, so allow them to reach room temperature before evaluating their final texture.

10. Can I prepare Brutti ma Buoni ahead of time?

Yes. Brutti ma Buoni are an excellent make-ahead dessert because they keep well in an airtight container. You can prepare them several days before a celebration or gathering. Store them in a cool, dry place and avoid refrigeration to preserve their delicate crunch.

Conclusion

Brutti ma Buoni are a wonderful example of traditional Italian baking, proving that simple ingredients can create something truly special. With their rustic appearance, rich hazelnut flavor, and satisfying crisp texture, these cookies are just as enjoyable to make as they are to eat.

The combination of whipped egg whites, sugar, vanilla, and chopped hazelnuts creates a delicate treat that requires no flour or butter. Although the recipe includes the traditional stovetop cooking step, the preparation is straightforward and produces consistently delicious results when followed carefully.

Perfect for holiday cookie trays, homemade gifts, afternoon coffee breaks, or an everyday sweet treat, these classic Italian hazelnut cookies deserve a place in your baking collection.

Make a batch of Brutti ma Buoni and discover why these beautifully imperfect cookies have remained a favorite in Italian kitchens for generations.

Brutti ma Buoni: Traditional Italian Hazelnut Cookies

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

I brutti ma buoni sono deliziosi biscotti tradizionali italiani a base di nocciole, albumi e zucchero. Croccanti all’esterno e leggermente morbidi all’interno, conquistano con il loro profumo di vaniglia e il gusto intenso delle nocciole tostate.

• Author: Emily
• Prep Time: 15 minuti
• Cook Time: 1 ora
• Total Time: 1 ora e 15 minuti
• Yield: 20 porzioni
• Category: Dolci e Dessert
• Method: Cottura in pentola e al forno
• Cuisine: Italiana
• Diet: Gluten Free

Ingredients

• 300 g di nocciole intere spellate
• 200 g di zucchero
• 150 g di albumi a temperatura ambiente
• La polpa di 1 baccello di vaniglia

Cook Mode Prevent your screen from going dark

Instructions

1. Tritate le nocciole in un mixer fino a ottenere una granella grossolana, evitando di ridurle in polvere. Tenete da parte.
2. Versate gli albumi a temperatura ambiente nella ciotola di una planetaria munita di frusta. Iniziate a montarli e aggiungete i semi del baccello di vaniglia.
3. Quando gli albumi saranno chiari e spumosi, incorporate gradualmente lo zucchero. Continuate a montare a velocità media per circa 5 minuti, fino a ottenere una meringa soda e lucida che formi una punta stabile.
4. Aggiungete la granella di nocciole alla meringa e amalgamate delicatamente con una spatola, effettuando movimenti dal basso verso l’alto per non smontare il composto.
5. Trasferite il composto in una pentola di acciaio e cuocete a fuoco medio o medio-alto per circa 15 minuti, mescolando continuamente con una spatola morbida, fino a quando il composto risulterà più denso e compatto.
6. Rivestite una teglia con carta da forno. Aiutandovi con due cucchiai, distribuite il composto formando dei mucchietti irregolari, ben distanziati tra loro.
7. Cuocete in forno statico preriscaldato a 130°C per circa 40-45 minuti. I biscotti dovranno asciugarsi lentamente senza bruciare o scurirsi eccessivamente.
8. Sfornate i brutti ma buoni e lasciateli raffreddare completamente sulla teglia prima di servirli. Raffreddandosi acquisteranno la loro caratteristica consistenza croccante.

Notes

• Utilizzate albumi a temperatura ambiente per ottenere una meringa più stabile e voluminosa.
• Non tritate eccessivamente le nocciole: una granella grossolana dona ai biscotti la loro caratteristica consistenza rustica.
• Durante la cottura in pentola mescolate continuamente per evitare che il composto si attacchi al fondo o si bruci.
• La forma irregolare è una caratteristica tipica dei brutti ma buoni: non è necessario modellare biscotti perfetti.
• Controllate la cottura in forno: i biscotti devono asciugarsi lentamente mantenendo un colore chiaro e leggermente dorato.
• Lasciate raffreddare completamente i biscotti prima di spostarli, perché appena sfornati possono risultare fragili.
• Conservate i brutti ma buoni in un contenitore ermetico, in un luogo fresco e asciutto, per circa 5-7 giorni.
• Potete sostituire la vaniglia con un pizzico di cannella o della scorza di limone grattugiata per una variante aromatica.
• Perfetti da accompagnare con caffè, tè o un vino dolce da dessert.
• Contengono nocciole e albumi. Per una preparazione senza glutine, verificate che tutti gli ingredienti siano privi di contaminazioni.

Nutrition

• Serving Size: 1 porzione (circa 33 g)
• Calories: 148 kcal
• Sugar: 10.6 g
• Sodium: 13 mg
• Fat: 9.2 g
• Saturated Fat: 0.7 g
• Unsaturated Fat: 8.2 g
• Trans Fat: 0 g
• Carbohydrates: 12.5 g
• Fiber: 1.5 g
• Protein: 3.6 g
• Cholesterol: 0 mg