Traditional Italian Brutti ma Buoni Cookies (Hazelnut Cookies)

Traditional Italian Brutti ma Buoni cookies bring together toasted hazelnuts, whipped egg whites, sugar, and vanilla in a wonderfully rustic treat. Their name means “ugly but good,” and their uneven little peaks are part of the appeal. Underneath that lightly golden, crisp exterior, you’ll find plenty of nutty crunch and a slightly chewy center.

Known as Brutti ma Buoni alle Nocciole, these cookies are lovely alongside espresso or cappuccino. They also make a welcome addition to a Christmas cookie platter. This version uses a stovetop cooking stage before baking, which thickens the mixture and helps develop the cookies’ distinctive texture.

Recipe Details

• Cuisine: Italian
• Prep time: Approximately 20 minutes
• Baking time: 45–50 minutes
• Additional stovetop cooking: 8–12 minutes, plus hazelnut toasting and cooling
• Yield: Approximately 30–40 small cookies

Ingredients for Brutti ma Buoni Cookies

• 3½ cups (350 g) toasted hazelnuts, roughly chopped
• 1 cup plus 1 tablespoon (210 g) granulated sugar
• 5 large egg whites (approximately 160 g)
• 1 teaspoon vanilla extract

Keep the hazelnuts roughly chopped, with some larger pieces mixed in. That uneven texture gives each cookie its characteristic crunch. The gram measurements are included alongside the US measurements if you prefer to weigh your ingredients. If your hazelnuts are already toasted, simply check that they are fragrant and ready to chop rather than toasting them again unnecessarily.

How to Make Traditional Italian Brutti ma Buoni

1. Prepare the Hazelnuts

Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for approximately 8–10 minutes, until fragrant. Watch them toward the end so they do not burn.

Let the nuts cool, rub away any loose skins, and roughly chop them. You do not need to remove every trace of skin. Leave a mixture of smaller and larger pieces rather than grinding the nuts into a fine meal.

2. Whip the Egg Whites

Place the egg whites in a clean, dry mixing bowl. Using an electric mixer, beat until stiff peaks form. When you lift the beaters, the whites should hold their shape.

Room-temperature egg whites generally whip more easily. Make sure the bowl and beaters are free of grease and avoid getting egg yolk into the whites.

3. Fold in the Sugar and Hazelnuts

Gently fold the granulated sugar, vanilla extract, and chopped toasted hazelnuts into the whipped egg whites. Work carefully until the ingredients are evenly distributed, reaching down to the bottom of the bowl as you fold.

Avoid vigorous stirring at this stage. You want the nuts distributed throughout the mixture while preserving as much of the whipped structure as practical.

4. Cook the Mixture on the Stovetop

Transfer the mixture to a heavy-bottomed saucepan. Cook over medium-low heat, stirring continuously with a wooden spoon. Scrape across the bottom and around the sides to help prevent sticking and scorching.

Cook for approximately 8–12 minutes. The mixture will gradually thicken and become slightly darker. It is ready when it is thick, sticky, and begins pulling away from the sides of the pan. Use those visual cues along with the timing, since pans and burners vary.

5. Shape the Cookies

Reduce the oven temperature to 285°F (140°C), or preheat it to that temperature if it has been turned off. Line two baking sheets with parchment paper.

Using two spoons, drop small, irregular mounds onto the prepared sheets, leaving approximately 1 inch between them. Keep the portions reasonably similar in size so they bake evenly. There is no need to smooth the tops or make perfect circles.

6. Bake Until Lightly Golden

Bake for approximately 45–50 minutes, checking toward the end. The cookies should be lightly golden and firm on the outside. Their centers may retain a little chewiness.

The exact baking time depends on the size of your cookies and your oven. If the exterior still seems very soft, allow additional baking time while watching the color carefully.

7. Cool Completely and Serve

Remove the baking sheets from the oven and let the cookies cool completely before transferring them to a serving plate. They become firmer and crispier as they cool, so give them time to set.

Serve with espresso, cappuccino, or your favorite hot drink. Their toasted hazelnut flavor makes them just as enjoyable for an afternoon coffee break as for a holiday gathering.

Helpful Tips and Common Mistakes

• Toast for flavor: Fragrant hazelnuts give the cookies a deeper, richer taste.
• Keep the nuts chunky: Finely ground hazelnuts change the texture.
• Use gentle heat: High heat can scorch the mixture before it thickens evenly.
• Keep the stovetop stage: Although other variations exist, this recipe relies on cooking the mixture before baking.
• Embrace the shape: Cracked surfaces, uneven edges, and little peaks are traditional.

How to Store Brutti ma Buoni

Store completely cooled cookies in an airtight container at room temperature for approximately 5–7 days. Keep the container away from humidity, which can soften their crisp exterior. Avoid sealing the cookies while they are still warm.

For longer storage, freeze the cooled cookies in a freezer-safe container for up to 2 months. Allow them to thaw at room temperature before serving.

Frequently Asked Questions

What does Brutti ma Buoni mean?

It means “ugly but good” in Italian, a playful reference to the cookies’ irregular appearance and delicious flavor.

Can I use almonds instead of hazelnuts?

Yes. Some Italian variations use almonds or a combination of almonds and hazelnuts. Hazelnuts provide the distinctive flavor of this version.

Are Brutti ma Buoni gluten-free?

This recipe contains no wheat flour. Check packaged ingredients and cross-contact risks when preparing them for someone with celiac disease.

Why are my cookies too soft?

They may need more baking time or may not have cooled completely. Humidity during storage can also soften their exterior.