Brutti ma Buoni (Italian Hazelnut and Almond Cookies)

Brutti ma buoni biscotti alle mandorle e nocciole friabilissimi

Brutti ma Buoni are traditional Italian cookies made with egg whites, sugar, and roasted nuts. Crunchy on the outside and soft inside, they resemble amaretti but are richer thanks to toasted hazelnuts and almonds. Perfect with coffee or as a homemade gift, they capture all the charm of classic Italian baking.

Prep Time: 15

Cook Time: 45

Total Time: 1

6 servings

Baked Desserts

Equipment

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Hand Mixer or Stand Mixer
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Baking Sheet

Ingredients

300 g Hazelnuts
150 g Blanched Almonds
250 g Granulated Sugar
200 g Egg Whites
80 g Honey
1 tsp Bourbon Vanilla
to taste Cinnamon

Instructions

Chop the nuts coarsely: you should get an uneven texture, leaving a few larger pieces of hazelnut and almond for extra crunch and flavor.
Spread the chopped nuts on a baking sheet lined with parchment paper and toast at 300°F (150°C) for about 10 minutes, keeping the oven door slightly ajar to allow moisture to escape. This step enhances the aroma and crunch.
Make the meringue by placing the egg whites and about 30 g (2 tbsp) of sugar in a mixer bowl. Beat on medium speed until foamy, then gradually add the remaining sugar. Whip until firm but still soft peaks form. The meringue is ready when it holds a solid ‘beak’ on the whisk.
Gently fold in the honey, vanilla, cinnamon, and finally the toasted nuts using a spatula. Mix with slow, broad strokes until evenly combined.
Transfer the mixture to a saucepan and cook over moderate heat (or on an induction plate at medium-low power), stirring occasionally, until the mixture dries out and turns a light brown color.
Line a baking sheet with parchment paper and, using two wet spoons, drop small portions of the mixture to form the cookies. Wetting the spoons regularly helps to shape the cookies neatly and prevents sticking.
Bake in a convection oven at 265°F (130°C) for about 15 minutes, keeping the door slightly open with a small ball of foil or a metal utensil. Then lower the temperature to 210°F (100°C) and dry the cookies for 45–60 minutes, depending on their size, until crisp outside and tender inside.
Once baked, turn off the oven and let the cookies dry inside with the door slightly open. If you need the oven for something else, remove them and let cool in a dry, ventilated place to keep them perfectly crisp.