Brutti ma Buoni
Prep time
Cook time
Total time
The quintessential cookie from Piemonte with hazelnuts at the center stage
Serves: 16 large Brutti ma Buoni
  • 4 eggs whites from large eggs at room temperature
  • ¼ cup of granulated sugar
  • 1¼ cup of confectioners sugar, sifted twice
  • Pinch of sea salt
  • The seeds from one vanilla pod
  • ½ pound of toasted hazelnuts, skins removed and irregularly chopped by hand with a chef’s knife
  1. Preheat the oven to 300º, adjust the racks in the oven to the top and bottom third. Line two heavy duty baking sheets with either parchment paper or silicon baking liners.
  2. Rinse the work bowl of a standing mixer with warm water, dry well.
  3. Place the room temperature egg whites in the work bowl, using the whisk attachment begin to beat the egg whites on medium-low speed until frothy. Add the pinch of salt and continue to beat on medium low for a few seconds.
  4. Add the seeds scraped from the vanilla pod and increase the speed to medium-high. Slowly begin to add the granulated sugar as the mixer continues to run.
  5. Follow with the twice sifted confectioners sugar until it has all been incorporated. The egg whites should now expand and become thick, white and foamy.
  6. Adjust the speed to high and beat for 8 minutes, scraping down the sides of the bowl twice. The meringue will be thick and quite glossy.
  7. Remove the work bowl from the mixer and gently fold in the coarsely chopped hazelnuts. The hazelnuts should be fully incorporated, but use a gentle hand when doing so.
  8. Using 2 dinner sized tablespoons form large Brutti ma Buoni and place on the lined baking sheets.
  9. Although they do not expand while baking, space them evenly 8 per baking sheet.
  10. Place the baking sheets into the oven for 40 to 50 minutes, rotating the pans once halfway through. The cookies are ready when they are golden and set.
  11. Remove the baking sheets to a cooling rack and have them rest for 10 minutes. Carefully transfer the Brutti ma Buoni from the baking sheets to racks and allow to completely cool.
  12. The cookies may be stored in airtight containers for 2 weeks, but I warn you they will not last.
Recipe by LaBellaSorella at