Brutti ma Buoni: The Charming “Ugly but Good” Italian Hazelnut Meringue Cookies
Dive into the rustic charm of Brutti ma Buoni, a beloved Italian classic affectionately known as “ugly but good” cookies. These delightful treats are a testament to Italian culinary philosophy, proving that simplicity often yields the most extraordinary flavors. Made from a delicate meringue base combined with fragrant chopped hazelnuts, these cookies offer an irresistible symphony of textures: wonderfully crispy on the outside, delightfully chewy within, and undeniably sweet throughout. Their humble, irregular appearance belies a profoundly addictive taste that will captivate your senses. Best of all, they require just three simple ingredients and are incredibly easy to make, making them a perfect project for any home baker.
While their name, “Brutti ma Buoni,” literally translates to “ugly but good,” we respectfully disagree with the “ugly” part. We find their unique, craggy clusters to be utterly charming, a visual representation of their homemade authenticity. These sweet little meringue and hazelnut gems are not just popular throughout Italy; they’re cherished as a simple yet sophisticated delicacy. Whether you enjoy the traditional version or opt for an indulgent chocolate-dipped variation, these cookies are truly irresistible.
Ready to bake? Below, you’ll find a comprehensive guide including detailed ingredient notes, step-by-step instructions with illustrative photos, essential tips for success, creative variations, and a video tutorial to walk you through the process. For the full printable recipe, simply scroll down to the bottom of this page.
The Irresistible Allure of Brutti ma Buoni
Brutti ma Buoni cookies are more than just a dessert; they are a piece of Italian history and tradition, offering a taste of rustic elegance. Originating from regions like Lombardy or Piedmont (their exact birthplace is a charming point of contention among Italians), these cookies embody the spirit of using simple, high-quality ingredients to create something truly special. The magic lies in the perfect marriage of crunchy toasted hazelnuts and light, airy meringue, cooked together to achieve a unique, almost nougat-like texture that sets them apart from typical cookies.
Their appeal extends beyond Italy’s borders, finding fans globally who appreciate their distinct texture and rich, nutty flavor. They are perfect with a cup of coffee or tea, as an after-dinner treat, or even as a delightful edible gift. Their simplicity in ingredients and preparation makes them accessible, yet their sophisticated taste ensures they’ll impress even the most discerning palates. This recipe will guide you through crafting these iconic cookies, ensuring a delicious and rewarding baking experience.
Essential Ingredients for Perfect Brutti ma Buoni
Crafting these exquisite Italian cookies requires only a handful of quality ingredients. Understanding each component’s role is key to achieving the perfect Brutti ma Buoni. Below is a closer look at what you’ll need and important considerations for each.
- Egg Whites: You’ll need egg whites from medium-sized eggs. It’s crucial that your egg whites are free of any yolk contamination, as even a tiny speck of fat can prevent them from whipping up properly. For best results, separate the eggs when they are cold, as yolks are firmer and less likely to break. Let the separated egg whites come to room temperature for about 30 minutes before whisking; this helps them achieve maximum volume and stability. Don’t discard the yolks – they can be stored in the fridge for other recipes, such as custards, hollandaise sauce, or pasta carbonara.
- Caster Sugar (Superfine Sugar): Caster sugar is highly recommended for this recipe. Its fine granules dissolve quickly into the egg whites, resulting in a smooth, stable, and glossy meringue. Granulated sugar can be used, but it may take longer to dissolve, and the final meringue might have a slightly grainier texture. We haven’t tested this recipe with powdered (confectioners’) sugar or alternative sweeteners, as they can significantly alter the meringue’s structure and cooking properties. Stick to superfine caster sugar for reliable results.
- Hazelnuts: Blanched hazelnuts are ideal for Brutti ma Buoni. Blanching removes the papery skin, which can sometimes be bitter and detract from the cookie’s refined flavor and appearance. If you can only find unblanched hazelnuts (with skins on), don’t worry! You can easily remove the skins yourself. After roasting the hazelnuts (a vital step for flavor, as we’ll discuss), simply rub them vigorously in a clean tea towel while they are still warm. The skins should flake off easily. The deep, nutty flavor of toasted hazelnuts is paramount, so selecting good quality nuts is important.
Step-by-Step Guide to Crafting Brutti ma Buoni
Follow this detailed, step-by-step guide to create these delicious “ugly but good” cookies. Each stage is crucial for developing the signature texture and flavor of Brutti ma Buoni. We’ve included photos to help you visualize each step, ensuring your baking journey is smooth and successful. The full, concise recipe card can be found at the very end of this post.
Step 1: Toasting and Preparing the Hazelnuts
Begin by preheating your oven to 350°F (180°C). Spread your blanched hazelnuts evenly on a baking tray. Toast them in the preheated oven for approximately 10 minutes, or until they turn a beautiful golden brown and become wonderfully fragrant. This toasting step is absolutely critical as it deepens their flavor, transforming them from merely good to truly exceptional. Do not skip it, but do keep a close eye on them to prevent burning, which can lead to a bitter taste. If you’re using unblanched hazelnuts, after they’re toasted and still warm, place them in a clean tea towel and rub vigorously. The skins should loosen and come off easily (see photos 1 & 2 below).
Once toasted, allow the hazelnuts to cool completely. Cooling is important to prevent them from turning into butter when processed. After cooling, transfer them to a food processor and pulse until they are roughly chopped. You’re aiming for small, irregular pieces, not a fine powder. Alternatively, for a more rustic texture, you can chop them by hand with a sharp knife (see photos 3 & 4 below).
Step 2: Crafting the Perfect Meringue
In a large, impeccably clean mixing bowl, begin whisking your room-temperature egg whites. An electric whisk is highly recommended for efficiency, though a hand whisk can be used for a good arm workout! Whisk until the egg whites start to turn frothy and opaque, resembling soft clouds. This is your cue to begin adding the sugar. Gradually add the caster sugar, a little at a time, continuously whisking. Be patient; this slow addition allows the sugar to fully dissolve and integrate into the egg whites, creating a stable, thick, and glossy meringue with stiff peaks (see photos 5-7 below). The meringue should hold its shape firmly when the whisk is lifted.
Step 3: Combining and Cooking the Mixture
Gently fold the roughly chopped, cooled hazelnuts into your stiff meringue. Be careful not to deflate the meringue too much. Once combined, transfer this mixture to a large, heavy-bottomed saucepan. This step is unique to Brutti ma Buoni and crucial for achieving their distinct chewy texture. Cook the mixture over a medium-low heat for approximately 10 minutes, stirring constantly. You’ll notice the mixture gradually thicken and transform into a beautiful golden-brown color, almost resembling a thick porridge or oatmeal. This cooking process partially cooks the egg whites and caramelizes the sugar, giving the cookies their characteristic chewiness and depth of flavor (see photos 9-12 below).
Step 4: Shaping and Baking
Once the mixture has reached the desired consistency and color, remove it from the heat. Prepare a baking tray by lining it with baking parchment. Using two spoons, dollop small, irregular spoonfuls of the warm mixture onto the lined baking tray. Don’t worry about making them perfectly round or uniform – their rustic, “ugly” appearance is part of their charm! For larger cookies, use heaped tablespoons; for smaller, more delicate bites, use teaspoons. Leave a little space between each dollop as they will spread slightly. Bake them in your preheated oven for 15-20 minutes. The cookies should be lightly golden, firm to the touch, and still slightly chewy in the center. Overbaking can make them too hard (see photos 13-14 below).
Indulgent Chocolate Brutti ma Buoni Variation
For an extra layer of decadence, transform your classic Brutti ma Buoni into a rich chocolate delight. Follow all the steps for the traditional cookies, allowing them to cool completely on a wire rack after baking. Once they are firm and cool, they are ready for their chocolate bath.
To prepare the chocolate, gently melt dark chocolate (we recommend 70%+ cocoa for a balanced flavor that complements the sweetness of the cookies) in a heatproof bowl set over a pot of simmering water (this is known as a bain-marie). Ensure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is smooth and fully melted. Alternatively, you can melt the chocolate in the microwave in short bursts, stirring frequently to prevent burning.
Once the chocolate is melted, dip each cooled Brutti ma Buoni cookie. You can partially dip them, covering just the tops, or for a truly indulgent experience, fully submerge them in the melted chocolate. If fully submerging, a fork can be helpful to gently lower and lift the cookies, allowing excess chocolate to drip off. Place the chocolate-dipped cookies on a baking sheet lined with parchment paper. Allow the chocolate to set at room temperature or, to speed up the process, briefly place them in the refrigerator. The contrast between the sweet, chewy hazelnut meringue and the slightly bitter, snappy dark chocolate is simply divine.
Expert Tips & Frequently Asked Questions for Brutti ma Buoni
Achieving the perfect Brutti ma Buoni is straightforward with a few key techniques. Here are some expert tips and answers to common questions to ensure your cookies turn out beautifully every time.
Top Baking Tips
- Roasting the Hazelnuts: This step elevates the flavor immensely. Pay close attention to your hazelnuts while they are roasting. They can go from perfectly golden to burnt very quickly. A slightly burnt nut will impart a bitter taste that can overpower the delicate sweetness of the cookie. Roast until fragrant and golden, then remove from the oven promptly.
- Achieving Perfect Meringue: The foundation of Brutti ma Buoni is a stable meringue. Always start whisking egg whites in a very clean, grease-free bowl (stainless steel or glass is best). Begin whisking on medium speed until they become frothy and white. This is the signal to start adding the caster sugar, gradually, a tablespoon at a time. Adding sugar too early or too quickly can hinder the whites from stiffening. Continue whisking on medium-high speed until the meringue is thick, glossy, and forms firm peaks that hold their shape.
- Cooking the Meringue Mixture: The stovetop cooking phase is vital for developing the unique chewy texture. Use a medium-low heat and stir continuously to prevent the mixture from sticking to the bottom of the pan and burning. This process should take about 10 minutes. The mixture will visibly thicken and turn a golden hue, acquiring a consistency similar to thick oatmeal or porridge. This step partially cooks the egg whites and caramelizes the sugar, giving the cookies their signature chew.
- Oven Temperature and Baking Time: Ensure your oven is accurately preheated. Meringue-based cookies are sensitive to temperature. If your oven tends to run hot or cold, consider using an oven thermometer. Bake until the cookies are lightly golden and firm around the edges, but still have a slight give in the center. Avoid overbaking, which can result in overly hard and dry cookies.
- Cooling Completely: Allow the Brutti ma Buoni to cool completely on the baking parchment before attempting to remove them. They will firm up as they cool and will be less likely to break.
Frequently Asked Questions (FAQs)
Once fully cooled, Brutti ma Buoni maintain their delicious crisp-chewy texture for up to 2 weeks when stored in an airtight container at room temperature. For optimal freshness, keep them away from direct sunlight and humidity. They are also suitable for freezing for up to 2-3 months; simply thaw them at room temperature before serving.
The precise origin of Brutti ma Buoni is a subject of friendly debate among Italian regions, adding to their storied charm! Many culinary historians suggest they originated in Lombardy, specifically in the town of Gavirate, while others passionately claim them as a specialty of Piedmont. Regardless of their exact birthplace, one thing all Italians (and anyone who tastes them) agree on is their undeniable deliciousness. The “ugly” part of their name is a playful nod to their rustic, irregular shape, a characteristic that only adds to their homemade appeal.
While hazelnuts are traditional and provide the iconic flavor of Brutti ma Buoni, you can certainly experiment with other nuts. Almonds, pistachios, or walnuts could offer interesting variations. If using almonds, blanched and toasted slivered almonds would be a good substitute. For pistachios, ensure they are shelled and lightly toasted. Keep in mind that using different nuts will alter the classic flavor profile, but could lead to a delightful new twist on the recipe!
There are a few common culprits if your meringue doesn’t reach stiff peaks. The most frequent issue is fat contamination – even a tiny bit of egg yolk or grease on your bowl or whisk can prevent the egg whites from foaming properly. Ensure all equipment is scrupulously clean. Another reason could be adding sugar too quickly or too early; always wait until the egg whites are frothy before gradually incorporating the sugar. Finally, make sure your egg whites are at room temperature, as cold egg whites are harder to whisk to full volume.
We love hearing from you! If you’ve tried this Brutti ma Buoni recipe or any other delicious creation from our blog, please don’t forget to rate the recipe and share your experience in the comments section below. Your feedback truly brightens our day! For more culinary inspiration and to stay updated with our latest recipes, be sure to FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST. You can also sign up for our NEWSLETTER to receive new recipes directly in your inbox.
This comprehensive recipe includes step-by-step photos, helpful tips, and even a video to guide you through making these cookies perfectly on your first attempt!
Brutti ma Buoni (Ugly but Good Cookies)
Rated 5 out of 5 stars by 1 voter.
By Emily
Print Recipe
Equipment
- Electric whisk (or hand whisk)
- Baking tray
- Baking parchment
- Food processor (or sharp knife)
- Large mixing bowl
- Large saucepan
Ingredients
- 2 medium egg whites, at room temperature
- 1 ½ cups (200g) blanched hazelnuts (see notes if unblanched)
- ½ cup (100g) caster sugar (superfine)
If making chocolate Brutti ma Buoni:
- 2 ounces (50g) dark chocolate (70%+ cocoa)
Instructions
- Pre-heat the oven: To 350°F (180°C). Line a baking tray with baking parchment.
- Toast hazelnuts: Spread hazelnuts on a baking tray and toast in the oven for 10 minutes until lightly golden and fragrant. Let them cool, then pulse in a food processor until roughly chopped.
- Prepare meringue: In a large mixing bowl, beat egg whites with an electric whisk until frothy and white. Gradually add caster sugar, whisking until a thick, stiff, and glossy meringue forms.
- Cook meringue mixture: Fold in the chopped hazelnuts. Transfer the mixture to a large saucepan and cook over medium-low heat for 10 minutes, stirring constantly, until it thickens and turns golden brown.
- Shape and bake cookies: Dollop heaped teaspoons (or tablespoons for larger cookies) of the mixture onto the lined baking tray. Bake for 15-20 minutes, until lightly golden and firm.
- Cool and serve: Let the cookies cool completely on the parchment paper before peeling and serving.
To make chocolate Brutti ma Buoni:
- Melt chocolate: Melt the dark chocolate in a heatproof bowl set over simmering water (bain-marie) until smooth.
- Dip cookies: Dip each cooled cookie into the melted chocolate, covering the tops or fully submerging them. Place on a parchment-lined baking tray to set.
Video Tutorial
Watch our step-by-step video guide to master the art of making Brutti ma Buoni!
Notes
- Roasting the nuts: Always monitor hazelnuts closely during roasting to prevent burning, which results in a bitter taste.
- Making meringue: Begin adding sugar only when egg whites are frothy. Incorporate sugar gradually to ensure whites stiffen properly, forming a thick, glossy meringue.
- Cooking the meringue: Stir the mixture constantly on medium-low heat for 10 minutes until it thickens and turns golden, resembling thick porridge. This prevents burning and develops the chewy texture.
- Storage: Store cooled cookies in an airtight container for up to 2 weeks.
- Nutritional information is calculated without the optional chocolate dipping.
Helpful Information for All Our Recipes
- We exclusively use extra virgin olive oil in all our recipes unless otherwise specified.
- For canned or jarred tomatoes, we highly recommend Cirio or Mutti brands for their superior flavor and quality.
- All vegetables specified in our recipes are typically medium-sized unless noted differently.
- Every recipe on our blog is tested and developed using a fan (convection) oven.
- Learn more about how our nutrition information is calculated.
- Explore our essential Italian Pantry Staples to stock your kitchen.
- Discover all our recommended Essential Kitchen Tools for Italian Cooking.
Nutrition (per cookie, without chocolate)
Carbohydrates: 9g |
Protein: 2g |
Fat: 8g |
Saturated Fat: 1g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 6g |
Sodium: 7mg |
Potassium: 97mg |
Fiber: 1g |
Sugar: 7g |
Vitamin A: 3 IU |
Vitamin C: 1mg |
Calcium: 16mg |
Iron: 1mg
Nutrition information is automatically calculated and should only be used as an approximation.
Leave a comment below!
Explore More Delicious Italian Cookies
If you’ve fallen in love with the simple charm of Brutti ma Buoni, you’ll be delighted to discover the rich variety of Italian cookie traditions. Here are some more beloved Italian cookie recipes you might enjoy trying next:
- Italian Almond Cookies (Ricciarelli): Soft, chewy, and intensely almond-flavored cookies, often enjoyed during the holiday season.
- Soft Amaretti Cookies (Amaretti Morbidi): Delicate, crumbly almond cookies with a distinct bittersweet flavor, perfect with coffee or dessert wine.
- Cranberry and Pistachio Biscotti: Twice-baked, crunchy biscuits, ideal for dipping in coffee, tea, or vin santo.
- Pignoli Cookies (Biscotti ai Pinoli): Rich, chewy almond paste cookies studded generously with pine nuts, a true delicacy.
- Lady’s Kisses – Baci di Dama (Italian Cookies): Exquisite hazelnut shortbread cookies sandwiched together with rich chocolate, a delightful bite-sized treat.