Ugly but good

Brutti ma Buoni are traditional Italian cookies, particularly from the north, whose names derive from their irregular shape but delicious taste. Below you will find the ingredients and the procedure to prepare these cookies.

Ingredients

• 2 egg whites
• 100 g of granulated sugar
• 100 g of chopped hazelnuts
• 1 pinch of salt
• A few drops of vanilla essence (optional)

Preparation

1. Turn on the oven and preheat it to 150° C.
2. Lightly toast the hazelnuts in the oven or in a pan, being careful not to burn them, then finely chop them.
3. In a large bowl, beat the egg whites with a pinch of salt until they are frothy and firm.
4. Add the sugar a little at a time, continuing to beat until you obtain a shiny and fairly firm meringue.
5. Gently fold the chopped hazelnuts and vanilla essence into the meringue mixture, using a spatula and movements from the bottom up to maintain the air in the meringue.
6. Line a baking tray with parchment paper and, using two spoons, form irregular mounds with the mixture, leaving a little space between them.
7. Bake for about 20-30 minutes or until the cookies are golden and crunchy on the outside.
8. Allow the Brutti ma Buoni to cool on the tray before serving.

Brutti ma Buoni are perfect to accompany with coffee or tea in the afternoon. The rustic appearance is balanced by a rich flavor and the pleasant contrast of textures given by the crunchy exterior and the slightly softer interior.

Curiosity

The original recipe calls for the use of hazelnuts which are typical of the Piedmont area, but almonds or a combination of both can also be used. The name “Brutti ma Buoni” emphasizes their simplicity and authenticity, reminding us that sometimes appearance isn’t everything, especially in cooking.