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!
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Ingredients
2 medium egg whites
1 and ½ 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)
Equipment
Electric whisk (can also use hand whisk)
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.
8 июн 2022
