In Italy, these light and crispy cookies are called "Brutti Ma Buoni" - translating to "ugly but good"! They'll have a different look all over Italy, and they come in all different sizes too (we made ours extra large!).
This is the Giadzy take on the recipe that makes it much easier to whip up, and the result is absolutely divine. A crisp and crackly outside, with soft and chewy candied hazelnut goodness on the inside. You'll win everyone over with a batch of these.
PS - you can make the recipe even quicker by buying peeled hazelnuts and skipping the DIY peeling process!
Servings
12
Prep Time
15 minutes
Cook Time
55 minutes
Ingredients
- 1 1/2 cups hazelnuts, unpeeled
- 3 large egg whites, at room temperature
- 1 1/4 cups granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
Spread the hazelnuts on a straight sided baking sheet and roast them until fragrant, about 14 minutes.
Remove them from the oven and place the nuts on a clean kitchen towel. Rub the hazelnuts in the towel to remove the skins. If a few stay on, that is okay. Allow the hazelnuts to cool before coarsely chopping them. Line the tray with parchment paper and set aside. Reduce the oven temperature to 325 degrees F.
- Add the egg whites to a medium bowl. Using a handheld mixer, beat the egg whites on medium high speed until light and fluffy, about 1 minute. Add the sugar, salt and vanilla and beat again until medium peaks form, another 4 minutes. Fold in the chopped hazelnuts.
- Divide the batter into 12 mounds on the prepared baking sheet, about 1/3 cup each. Bake until the outsides are dry and crispy, but the insides are set but still slightly soft, 35 to 40 minutes. Allow to cool on the tray for 10 minutes. Remove to a wire rack to cool completely.
Nutrition
Nutrition
- Nutrition Serving Size
- 12
- per serving
- Calories
- 192
- Carbs
- 24 grams
- Protein
- 3 grams
- Fat
- 10 grams
- Saturated Fat
- 1 grams
- Sodium
- 53 milligrams
- Fiber
- 2 grams
- Sugar
- 22 grams
Let’s Cook
Unlock this recipe and more than 1,500 others when you join The Membership
Join NowAlready a Member? Click here to login
2 comments
Can these be frozen ahead of time?
Ciao! The dough for these cookies isn’t ideal for freezing, as it might lose its texture when thawed due to the meringue base. For the best results, we recommended to bake them first & freeze the cookies instead. 😊