Brutti ma Buoni (literally “ugly but good”) are classic Italian cookies made from a hazelnut meringue. They are crisp on the outside, slightly chewy inside, sweet and addictive. Made from just three simple ingredients, these cookies are easy to prepare and perfect for gifting or enjoying with coffee.
These little meringue clusters are popular across Italy. Despite their name, they look charming once baked — rustic, golden and full of nutty flavour. Below you’ll find ingredient notes, step-by-step photos, helpful tips and an option to dip the cookies in dark chocolate for a richer variation.
Scroll down for the printable recipe card with ingredient quantities, full instructions, tips, variations and a video.
Ingredient notes
The photo below shows the basic ingredients and how they look before you begin. A few quick notes to help you choose the best ingredients:
- Egg whites – use egg whites from medium eggs. Store the yolks refrigerated for another recipe.
- Sugar – caster (superfine) sugar works best; the texture can be affected if you substitute coarse granulated sugar.
- Hazelnuts – blanched hazelnuts are recommended. If your nuts still have skins after roasting, rub them in a clean tea towel to remove the skins while they’re warm.
Step by step recipe photos
The photos below illustrate the key steps. The full written recipe is in the recipe card further down.
Start by toasting the hazelnuts until they are lightly golden — this concentrates the nutty flavour, so don’t skip it. If your hazelnuts have skins, remove them by rubbing in a towel while still warm (photos 1 & 2).
Allow the nuts to cool, then pulse them in a food processor until roughly chopped, or chop them by hand if you prefer (photos 3 & 4).
Whisk the egg whites until frothy and white, then gradually add the sugar while whisking until you have a thick, glossy meringue (photos 5–7).
Fold in the chopped hazelnuts, then transfer the mixture to a saucepan and cook over medium-low heat for about 10 minutes, stirring constantly until it thickens and turns golden brown (photos 9–12).
Drop spoonfuls onto a lined baking tray and bake for 15–20 minutes until just lightly golden (photos 13–14). Allow the cookies to cool, then peel them off the parchment and serve.
Chocolate Brutti ma Buoni
For the chocolate variation, follow the standard recipe and let the cookies cool completely. Melt good-quality dark chocolate (70% cocoa or more) using a bain-marie.
Dip each cookie so the top is mostly covered, then set them on parchment to harden. If you prefer fully coated cookies, submerge them using a fork and allow excess chocolate to drip off before setting.
Recipe tips and FAQs
- Roasting the nuts – watch the hazelnuts closely while toasting; they can go from golden to burnt quickly and develop a bitter taste.
- Making the meringue – only start adding sugar once the egg whites are frothy and white. Add the sugar gradually (in about three additions) and continue whisking until the whites are thick, stiff and glossy.
- Cooking the mixture – stir continuously while heating on medium-low to prevent burning. After about 10 minutes the mixture should be thick and golden, resembling thick porridge.
Stored in an airtight container at room temperature, they keep for up to two weeks.
Their exact origin is debated—some trace them to Lombardy and others to Piedmont—but they are enjoyed throughout Italy.
If you make these Brutti ma Buoni, please rate the recipe and leave a comment to share how they turned out. I love hearing from readers and seeing your variations.
Step By Step Photos Above
Most recipes include step-by-step photos, tips and a video to help you get perfect results.
Brutti ma Buoni (Ugly but Good Cookies)
By Emily
Equipment
- Electric whisk (or a good hand whisk)
Ingredients
- 2 medium egg whites
- 1 & 1/2 cups blanched hazelnuts (200g)
- 1/2 cup caster sugar (superfine) (100g)
If making chocolate Brutti ma Buoni
- 2 ounces dark chocolate (70%+, 50g)
Instructions
- Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
- Spread hazelnuts on a tray and toast for about 10 minutes until lightly golden. Cool, then pulse in a food processor until roughly chopped (or chop by hand).
- Whisk the egg whites in a large bowl until frothy and white. Gradually add the sugar while whisking until the mixture is thick, stiff and glossy.
- Fold in the chopped hazelnuts, then transfer the mixture to a saucepan. Cook over medium-low heat for about 10 minutes, stirring constantly, until the mixture thickens and turns golden brown.
- Drop heaped teaspoons onto the lined baking tray (use tablespoons for larger cookies). Bake for 15–20 minutes until just lightly golden.
- Allow cookies to cool, peel from the parchment and serve.
To make chocolate Brutti ma Buoni
- Melt the dark chocolate in a heatproof bowl over simmering water. Dip each cooled cookie into the chocolate to cover the top, then set on parchment until the chocolate hardens.
Video
Notes
- Roasting the nuts – watch the hazelnuts closely so they don’t burn, which causes bitterness.
- Making meringue – add the sugar only once the egg whites are frothy; add it gradually until the whites are thick and glossy.
- Cooking the meringue – stir continuously over medium-low heat for about 10 minutes until thick and golden, similar to thick porridge.
- Storage – keep in a sealed container at room temperature for up to two weeks.
- Nutritional values are calculated without chocolate.
Nutrition
Nutrition information is an approximation.
More Italian cookies you might like
- Italian Almond Cookies (Ricciarelli)
- Soft Amaretti Cookies (Amaretti Morbidi)
- Cranberry and Pistachio Biscotti
- Pignoli Cookies (Biscotti ai Pinoli)
- Lady’s Kisses – Baci di Dama (Italian Cookies)