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Brutti ma Buoni (ugly but good) are delicious Italian cookies made with meringue and chopped hazelnuts. They’re crispy and crunchy with a slight chew, deliciously sweet and totally addictive. Made with just 3 simple ingredients and super easy to make!
Brutti ma Buoni are popular all over Italy, they’re sweet little meringue clusters made with chopped hazelnuts and despite the name, I don’t think they’re ugly at all.
The best thing about these little cookies? They’re made with just 3 simple ingredients and are super easy to make. We’ve made two versions, the original Bruttibuoni and ones dipped in dark chocolate, both are irresistible!
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
Ingredient notes
See the photo below that shows you everything you need to make Brutti ma Buoni cookies plus some notes on ingredients.
Pin this now to find it later
Pin It- Egg whites – from medium eggs, store the yolks in the fridge for another use.
- Sugar – caster sugar (superfine) is best, the recipe hasn’t been tested with granulated.
- Hazelnuts – I always use blanched hazelnuts to make these. If your hazelnuts have the skin on you’ll need to remove them after roasting by rubbing them in a clean tea towel.
Step by step recipe photos
The photos below give you a step by step guide to making these cookies. The full recipe card is at the bottom of this post.
First, toast the hazelnuts until golden brown. This is a REALLY important step for flavour so do not skip it. If your hazelnuts have skins on, rub them in a clean tea towel while they are still hot to remove the skins (photos 1 & 2).
let them cool then pulse in a food processor until roughly chopped. Alternatively, you can chop them by hand (photos 3 & 4).
Next, you make a meringue. Whisk the egg whites until they start to turn white and frothy. Slowly add the sugar a little at a time whilst whisking until a thick and glossy meringue is formed (photos 5-7).
Add the chopped hazelnuts then transfer it to a saucepan and cook for 10 minutes whilst constantly stirring. The mixture will turn a golden brown colour (photos 9-12).
Once ready, dollop little spoonfuls of the mixture onto a lined baking tray and bake for 15-20 minutes (photos 13-14).
Chocolate Brutti ma Buoni
Follow the directions for the traditional Brutti ma Buoni and let them cool.
Once cool, melt dark chocolate (70%+ cocoa) in a mixing bowl above a pot of simmering water.
Dip the cookies, one by one in the chocolate so the tops are mostly covered then lay them on a lined baking sheet the set. You can fully submerge the cookies in the chocolate if you prefer, you’ll need to use a fork to do this.
Recipe tips and FAQs
- Roasting the nuts – keep an eye on the hazelnuts as they are roasting so they don’t burn or they will taste bitter.
- Making meringue – start to add the sugar when the egg whites turn a frothy white colour and not before or they won’t stiffen. Add the sugar gradually (in 3 goes) until the whites have turned thick, stiff and glossy.
- Cooking the meringue – keep stirring the mixture or it’ll burn. Stir it on a medium-low heat for 10 minutes until it thickens and turns golden. It should almost look like thick porridge (oatmeal).
Once cooled, they’ll keep for up to 2 weeks in a sealed container.
The origin of these cookies is pretty much disputed, some believe they originated in Lombardy while others claim them to be from Piedmont. One thing Italy does agree on though is that they’re really delicious (and ugly).
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Brutti ma Buoni (Ugly but Good Cookies)
Equipment
- Electric whisk (can also use hand whisk)
Ingredients
- 2 medium egg whites
- 1 and 1/2 cups blanched hazelnuts, (200g) see notes if you can’t find blanched
- ½ cup caster sugar (superfine), (100g)
If making chocolate Brutti ma Buoni
- 2 ounces dark chocolate, (70%+ cocoa) (50g)
Instructions
- Pre-heat the oven to 350F (180C). Line a baking tray with baking parchment.
- Tip the hazelnuts onto a baking tray and toast them in the oven for 10 minutes until lightly golden. Let them cool then pulse them in a food processor until roughly chopped (you can also do this with a knife).
- Put the egg whites in a large mixing bowl. Using an electric whisk, beat the eggs until they become frothy and white. Start to add the sugar gradually whilst whisking until they turn into a thick, stiff and glossy meringue.
- Add the chopped hazelnuts and stir together. Tip the mixture into a large saucepan and heat it on a medium-low heat for 10 minutes whilst constantly stirring until the mixture turns golden brown.
- Once ready, dollop heaped teaspoons of the mixture onto a lined baking tray (do tablespoons for larger cookies) and bake in the oven for 15-20 minutes (they should be just lightly golden).
- Let them cool then peel from the baking parchment and serve.
To make chocolate Brutti ma Buoni
- Melt the dark chocolate in a heatproof bowl above a pot of simmering water (bain-marie). Once melted, dip each cookie into the chocolate so the tops are covered and place on a baking tray lined with parchment to set.
Video
Notes
- Roasting the nuts – keep an eye on the hazelnuts as they are roasting so they don’t burn or they will taste bitter.
- Making meringue – start to add the sugar when the egg whites turn a frothy white colour and not before or they won’t stiffen. Add the sugar gradually (in 3 goes) until the whites have turned thick, stiff and glossy.
- Cooking the meringue – keep stirring the mixture or it’ll burn. Stir it on a medium-low heat for 10 minutes until it thickens and turns golden. It should almost look like thick porridge (oatmeal).
- Storage – will keep well in a sealed container for up to 2 weeks.
- Nutritional info is calculated without chocolate.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
