• 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.