Brutti ma Buoni: The Irresistible Italian Hazelnut Meringue Cookies

Brutti ma Buoni, affectionately known as “ugly but good,” are exquisite Italian cookies that defy their humble name. These delightful treats are a harmonious blend of crisp meringue and fragrant chopped hazelnuts, creating a texture that is both delightfully crunchy and satisfyingly chewy. Each bite offers a burst of sweet, nutty flavor that is utterly addictive, making them a perfect addition to any dessert table or coffee break. What’s even better? They’re incredibly simple to prepare, requiring just three core ingredients!

These charming meringue clusters, steeped in Italian tradition, are celebrated across the country for their unique character and irresistible taste. Despite their playful moniker, Brutti ma Buoni possess a rustic elegance that truly shines. Their irregular, organic shapes are a testament to their artisanal nature, proving that sometimes, the most beautiful things aren’t perfectly uniform.

The magic of these small cookies lies not only in their delightful flavor profile but also in their remarkable simplicity. Crafted from just three fundamental ingredients – egg whites, sugar, and hazelnuts – they are surprisingly straightforward to bake, even for novice confectioners. We’ll guide you through making the traditional Brutti ma Buoni, along with an indulgent variation dipped in rich dark chocolate. Prepare to be enchanted by both!

Ready to bake? Scroll down for the full printable recipe, complete with detailed ingredient notes, step-by-step photographs, essential tips, delightful variations, and a helpful video tutorial.

The Story Behind Brutti ma Buoni

The intriguing name “Brutti ma Buoni” literally translates to “ugly but good,” a moniker believed to stem from their deliberately rustic, irregular appearance. Unlike meticulously piped meringues or perfectly shaped biscuits, these cookies are dropped onto a baking sheet in charmingly uneven dollops. This rustic aesthetic is part of their charm, reflecting a homemade, authentic Italian tradition. While the exact origin is debated, with some culinary historians pointing to Lombardy and others to Piedmont in Northern Italy, what’s universally agreed upon is their undeniable deliciousness. They are a staple in Italian bakeries and homes, particularly popular during festive seasons, offering a lighter, nuttier alternative to heavier pastries.

Essential Ingredient Notes

Crafting the perfect Brutti ma Buoni begins with understanding each of your core ingredients. Below, you’ll find a visual guide and detailed notes to ensure your cookies turn out perfectly crisp, chewy, and full of flavor.

• Egg Whites: Use fresh, medium-sized egg whites for optimal volume and stability in your meringue. It’s crucial that there’s absolutely no trace of egg yolk in your whites, as fat can prevent them from whipping up properly. Separate your eggs carefully while they are cold, then allow the whites to come to room temperature before whisking. This helps them achieve maximum volume. Don’t discard the yolks – they can be used for other delicious recipes like custards, pasta carbonara, or crème brûlée!
• Sugar: Caster sugar, also known as superfine sugar, is highly recommended for this recipe. Its fine granules dissolve more easily into the egg whites, resulting in a smooth, stable, and glossy meringue. Granulated sugar can sometimes leave a slightly grainy texture if not fully dissolved, and powdered (confectioners’) sugar contains cornstarch which isn’t ideal for meringue structure. For best results, stick with caster sugar.
• Hazelnuts: Blanched hazelnuts are ideal as they come without their skins, saving you an extra step. If you can only find unblanched hazelnuts (with skins), don’t worry! You’ll need to toast them first (which is essential for flavor anyway), then rub them vigorously in a clean tea towel while they’re still warm. The friction will help remove the skins, giving you beautifully peeled nuts ready for chopping. The quality of your hazelnuts significantly impacts the final taste, so opt for fresh, high-quality nuts.

Step-by-Step Baking Guide with Photos

Follow these detailed steps, accompanied by visual aids, to create your own batch of perfect Brutti ma Buoni. The full, comprehensive recipe card is available at the end of this article.

1. Toasting and Chopping Hazelnuts

Begin by preheating your oven to 350°F (180°C). Spread your hazelnuts evenly on a baking tray. Toast them in the oven for about 8-10 minutes, or until they turn a light golden brown and become wonderfully fragrant. This toasting step is paramount for unlocking their deep, nutty flavor – do not skip it! Keep a close eye on them to prevent burning, as burnt nuts will taste bitter.

If you’re using unblanched hazelnuts, immediately after removing them from the oven, transfer them to a clean tea towel. Fold the towel over and rub the hot hazelnuts vigorously between your hands. The skins should loosen and flake off easily. Discard the skins.

Allow the toasted and (if necessary) blanched hazelnuts to cool completely. Once cool, transfer them to a food processor and pulse until they are roughly chopped. You want a varied texture, not a fine powder. Alternatively, you can finely chop them by hand for a more rustic feel. (See photos 1 & 2 below for toasting and initial chopping).

2. Preparing the Meringue Base

In a large, impeccably clean mixing bowl, add your room-temperature egg whites. Using an electric whisk (or a hand whisk for a good arm workout!), begin beating the egg whites on medium speed. They will gradually become frothy and turn white. At this stage, slowly start adding the caster sugar, one tablespoon at a time, continuously whisking. This gradual addition allows the sugar to dissolve properly and incorporate into the egg whites, creating a stable meringue. Continue whisking until you achieve a thick, stiff, and brilliantly glossy meringue. When you lift the whisk, the meringue should hold firm peaks. (See photos 3 & 4 below for meringue formation).

3. Cooking the Meringue-Hazelnut Mixture

Gently fold the chopped hazelnuts into your glossy meringue until just combined. Be careful not to deflate the meringue. Transfer this hazelnut meringue mixture into a large, heavy-bottomed saucepan. Cook the mixture over a medium-low heat for approximately 10 minutes, stirring constantly with a wooden spoon or spatula. This crucial step helps to dry out the meringue and slightly cook the egg whites, giving the cookies their characteristic chewy interior and firm structure. The mixture will thicken considerably and take on a lovely golden-brown hue, resembling a thick, nutty porridge. It should pull away from the sides of the pan. (See photos 5-7 below for the cooking process).

4. Baking the Cookies

Once your meringue-hazelnut mixture is cooked, remove it from the heat. Using two teaspoons, dollop small, irregular spoonfuls of the mixture onto a baking tray lined with parchment paper. Leave some space between each cookie as they will spread slightly. Embrace their “ugly” nature – remember, perfection is not the goal here! For larger cookies, use tablespoons.

Bake in the preheated oven for 15-20 minutes. The cookies should be lightly golden brown on the outside and firm to the touch. They will continue to crisp up as they cool. Once baked, remove them from the oven and let them cool completely on the baking tray before carefully peeling them off the parchment paper. They are fragile when warm but firm up beautifully once cool. (See photos 8-10 below for shaping and baking).

Indulgent Chocolate Brutti ma Buoni Variation

For an extra layer of decadence, transform your classic Brutti ma Buoni into a chocolate-lover’s dream. Simply follow all the instructions for the traditional cookies, allowing them to cool completely after baking.

Once cooled, prepare your dark chocolate. Break 2 ounces (50g) of dark chocolate (with 70% or higher cocoa content for the best flavor) into small pieces and place it in a heatproof mixing bowl. Set this bowl over a pot of simmering water (creating a bain-marie), ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is smoothly melted and glossy. Be careful not to let any water or steam get into the chocolate, as this can cause it to seize.

Take each cooled Brutti ma Buoni cookie and carefully dip one side (or the top) into the melted dark chocolate. You can coat them partially for a beautiful contrast or fully submerge them using a fork if you prefer a richer chocolate experience. Gently tap off any excess chocolate. Lay the dipped cookies on a baking sheet lined with parchment paper. Allow the chocolate to set completely at room temperature or in the refrigerator for a quicker set. The chocolate coating adds a wonderful crunch and a hint of bitterness that perfectly complements the sweet hazelnut meringue.

Expert Recipe Tips and FAQs

• Roasting the Nuts for Maximum Flavor: This step is non-negotiable for deeply flavorful cookies. Always keep a close watch on your hazelnuts during roasting. They can go from perfectly golden to burnt in a flash, and burnt nuts will impart an unpleasant bitter taste to your cookies. A subtle nutty aroma and a slightly darker color are your cues.
• The Art of Meringue Making: For a stable and voluminous meringue, ensure your mixing bowl and whisk are absolutely grease-free. Start whisking the egg whites until they are frothy and opaque white; this is the optimal moment to begin gradually adding the sugar. If you add it too soon, the whites may not stiffen properly. Incorporate the sugar in three stages, whisking thoroughly after each addition, until the meringue is thick, stiff, and has a beautiful, glossy sheen.
• Perfectly Cooking the Meringue Mixture: Once the hazelnuts are folded in, transferring the mixture to a saucepan for cooking is critical. Maintain a medium-low heat and stir continuously for about 10 minutes. This process gently cooks the egg whites, dries out the meringue, and prevents burning. The mixture will visibly thicken, turn a golden-brown color, and achieve a consistency similar to a thick porridge or oatmeal, easily pulling away from the sides of the pan. This step is essential for the characteristic chewy texture of Brutti ma Buoni.
• Storage and Shelf Life: Once your Brutti ma Buoni have cooled completely, store them in an airtight container at room temperature. They will maintain their crispness and delicious flavor for up to two weeks, making them a fantastic make-ahead treat for gifts or entertaining.
• Humidity Matters: Meringue-based cookies can be sensitive to humidity. On very humid days, they might take longer to crisp up or might become slightly chewier. If you live in a humid climate, consider baking them on a drier day or storing them with a desiccant packet to help maintain crispness.
• Oven Temperature Accuracy: An accurate oven temperature is key for baking success. If your oven tends to run hot or cold, consider using an oven thermometer to ensure it’s at the precise temperature specified in the recipe.

Brutti ma Buoni (Ugly but Good Cookies) Recipe Card

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More Italian Cookie Recipes You Might Like

If you’ve fallen in love with Brutti ma Buoni, you’ll surely enjoy exploring other authentic Italian cookie recipes. Each offers a unique taste of Italy’s rich baking heritage:

• Italian Almond Cookies (Ricciarelli): Soft, chewy, and intensely almond-flavored cookies, perfect for holidays.
• Soft Amaretti Cookies (Amaretti Morbidi): Delicate, chewy almond biscuits, a classic pairing with coffee or dessert wine.
• Cranberry and Pistachio Biscotti: Twice-baked, crunchy biscuits, ideal for dipping into your favorite hot beverage.
• Pignoli Cookies (Biscotti ai Pinoli): Chewy almond cookies generously coated with fragrant pine nuts.
• Lady’s Kisses – Baci di Dama (Italian Cookies): Elegant sandwich cookies with a rich chocolate filling, melting in your mouth.

We hope you enjoy baking and savoring these delightful Italian treats. Buon appetito!