Home / Recipes / Desserts / / Brutti ma Buoni Cookies
ByRosemary
Jump to Recipe
Brutti ma Buoni biscotti also known as ugly but good cookies are just that, well not even that ugly, but absolutely delicious! Made with only four ingredients these gluten free cookies can be eaten by almost everyone.
These Italian cookies are probably one of the most popular cookies sold in bakeries in every town. Made with a meringue base they are the perfect recipe for using up any leftover egg whites from Pastry cream or even Authentic Carbonara. Similar to Amaretti Cookies but the mixture is cooked before baking.
The original recipe for these cookies is taken from my book Authentic Italian Desserts.
This post may contain affiliate links. Please read mydisclosure policy.
Table of Contents
Recipe Ingredients
- Egg whites – just the whites of 2 large eggs
- Sugar – granulated sugar
- Salt – pinch of salt
- Hazelnuts – roasted and finely chopped
In Italy the traditional recipe is made with hazelnuts but if you prefer you could substitute with almonds or even walnuts.
How to Roast Nuts
Placenuts in a single layer on an ungreased baking / cookiesheet.Bake in a pre-heated oven,5 to 8 minutes or until they are golden brown, remove immediately from the pan to clean bowl to cool. Then finely chop in a blender or food processor.
How to make Brutti ma Buoni
In a stand mixer using the whisk attachment or an electric mixer, beat the egg whites until stiff peaks appear.
Add the sugar and salt and beat to combine with the flat beaters.
Fold in the finely chopped nuts.
Transfer the hazelnut mixture to a medium pot and cook on medium-low heat, with a wooden spoon stir the mixture continuously.
The mixture is ready when it becomes a light brown color and has thickened.
Remove the saucepan from the heat and place heaping tablespoons on the prepared baking sheet.
Bake in the pre-heated oven. Let cool on the baking sheet 5-10 minutes then move to a wire rack to cool completely.
Sometimes the cookies are drizzled with melted chocolate or you can serve them plain. Either way they are very good.
Why are they called Brutti ma Buoni?
Crispy and irregularly shaped, the name well describes their appearance, uneven and full of cracks. However, this has nothing to do with the taste; ugly but good are, in fact, delicious and slightly chewy, crunchy sweets, ideal to eat as a snack.
The origin of Brutti ma Buoni
The most widespread theory is that they were born in 1878 in Costantino Veniani’s old pastry shop, which was situated in Gavirate, in the province of Varese, in Northern Italy. They were a very popular Christmas cookie but have now become anytime favorite cookie.
How to store the cookies
The cookies should be stored in an airtight container, placing parchment paper between the layer is a good idea so they don’t stick. They will keep for up to 6-7 days at room temperature. Properly stored and they won’t loose their flavour or crispiness.
How to freeze Brutti ma Buoni cookies
Freeze the cookies in a freezer container, be careful because they are a bit fragile. Separating the layers with parchment paper is a good idea. They will keep for 2-3 months in the freezer.
If you are looking for an authentic Italian Cookie recipe then these Brutti ma Buoni are the one for you! Enjoy.
Brutti ma Buoni Cookies
Rosemary Molloy
Brutti ma Buoni biscotti also known as ugly but good cookies are just that, well not even that ugly, but absolutely delicious! Made with only four ingredients!
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Snack
Cuisine Italian
Servings 15 cookies
Calories 104 kcal
Print Recipe Pin Recipe
Equipment
1-2 baking sheets
1 medium pot
stand mixer or electric beaters
Ingredients
- 2 large egg whites
- 1 cup granulated sugar
- 1 pinch salt
- 1 cup finely chopped hazelnuts roasted*
*Placenuts in a single layer on an ungreased baking / cookiesheet.Bake in a pre-heated oven,5 to 8 minutes or until they are golden brown, remove immediately from the pan to clean bowl to cool. Then finely chop in a blender or food processor.
Instructions
Pre-heat oven to 300F (150C). Line 1-2 baking sheets with parchment paper.
In a stand mixer using the whisk attachment or an electric mixer, beat the egg whites until stiff peaks appear.
Add the sugar and salt and beat to combine with the flat beaters. Fold in the finely chopped nuts.
Transfer the mixture to a medium pot and cook on medium-low heat, with a wooden spoon stir the mixture continuously for approximately 10-15 minutes. The mixture is ready when it becomes a light brown color and has thickened.
Remove the saucepan from the heat and place heaping tablespoons on the prepared baking sheet. Be careful the mixture is hot.
Bake in the pre-heated oven for approximately 15-20 minutes. Let cool on the baking sheet 5-10 minutes then move to a wire rack to cool completely. Enjoy!
Notes
In Italy the traditional recipe is made with hazelnuts but if you prefer you could substitute with almonds or walnuts.
Sometimes the cookies are drizzled with melted chocolate or you can serve them plain. Either way they are very good.
The cookies should be stored in an airtight container, placing parchment paper between the layer is a good idea so they don’t stick. They will keep for up to 6-7 days at room temperature. Properly stored and they won’t loose their flavour or crispiness.
Freeze the cookies in a freezer container, be careful because they are a bit fragile. Separating the layers with parchment paper is a good idea. They will keep for 2-3 months in the freezer.
Nutrition
Calories: 104kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 10mg | Potassium: 62mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.4mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Share
Share
Pin
