Culture Dessert Recipes Recipes

Brutti Ma Buoni Cookies – Recipe 🍪

Brutti ma buoni means "ugly but good" in Italian and these cookies are just that!

Brutti ma buoni means “ugly but good” in Italian which I love! This meringue-style cookie is typically made with almonds but this version uses hazelnuts. This recipe is from Del Posto, an upscale Italian restaurant in New York City. I love to make these cookies around the holidays, they are super easy! Tip: If you can’t find blanched hazelnuts, you can blanch skin-on hazelnuts yourself or opt for a different blanched nut all together. 


  • 1/2 lb (226 g) blanched hazelnuts
  • 105 g egg whites (about 3 1/2 eggs)
  • 1 1/4 cup (250 g) sugar
  • 1 tsp (4 g) kosher salt
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract


  1. If you need to blanch your hazelnuts, do so by spreading the nuts evenly on a baking sheet and baking at 325 F until they are lightly golden (about 15-20 minutes). Remove skins with a clean towel. Let cool and proceed with the recipe.
  2. Preheat the oven to 325 F.
  3. Line two baking sheets with parchment or silicone baking mats.
  4. Toast blanched hazelnuts on a baking sheet, mixing around for even color until golden (about 20 minutes). Remove and let cool completely.
  5. Reduce oven temperature to 300 F. 
  6. In a food processor, pulse cooled nuts to a fine powder (not a paste, do not over mix and make sure they are completely dry). Set aside.
  7. Next in the food processor, beat egg whites on medium-low until they become frothy (about 3 minutes), while the machine is still running, slowly add sugar. Continue beating for 5 minutes, increasing speed until the mixture becomes thicker and shiny (about 10 minutes). 
  8. Fold in hazelnuts, salt, cinnamon and vanilla. 
  9. Drop generous spoonfuls of batter onto the prepared baking sheets spacing them about 2 inches apart. 
  10. Bake 35-40 minutes, you may need to rotate the sheets for even color. They should be lightly golden when finished. 
  11. Let cool on wire racks. These cookies will keep for up to 2 weeks in an airtight container.

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