Italian Hazelnut Cookies

Italian Hazelnut Cookies

10 Reviews
From: EatingWell Magazine, September/October 2008

These crispy cookies are made with Piedmontese staples—hazelnuts and eggs—and called Brutti Ma Buoni: literally, “Ugly But Good.” But they are really more plain-looking than “ugly,” and pack a powerful, sweet, nutty burst of flavor, making them welcome at any table.

Ingredients 30 servings

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Original recipe yields 30 servings
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  • 2 cups hazelnuts, toasted and skinned (see Tip)
  • 1 1/4 cups sugar
  • 4 large egg whites
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Preparation

  • Active

  • Ready In

  1. Position 2 racks as close to the center of the oven as possible; preheat to 325°F. Line 2 baking sheets with parchment paper or nonstick baking mats.
  2. Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
  3. Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
  4. Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets.
  5. Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25 to 30 minutes. Let cool on the baking sheets for 5 minutes. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter.
  • Make Ahead Tip: Store in an airtight container for up to 1 week.
  • Equipment: Parchment paper or nonstick baking mats
  • Tip: Toast whole hazelnuts on a baking sheet in a 350°F oven, stirring occasionally, until fragrant, 7 to 9 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 92 calories; 5 g fat(0 g sat); 1 g fiber; 10 g carbohydrates; 2 g protein; 10 mcg folate; 0 mg cholesterol; 9 g sugars; 8 g added sugars; 2 IU vitamin A; 1 mg vitamin C; 11 mg calcium; 0 mg iron; 46 mg sodium; 69 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 other carbohydrate, 1 fat

Reviews 10

November 25, 2015
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By: EatingWell User
Italian Hazelnut Cookies or Christmas Filberts My Grandma called these Filberts! I looked up this recipe to find out how long to cook; 25 min. at 325 worked for me. I used parchment paper and had no problem with sticking to the paper. These will be a special treat for my parents with Diabetes! Delicious! PS I toasted hazelnuts like it was suggested. I only got off about half the skins and then ground them in my food processor. Didn't make a difference! Cons: took 25 min. to cook
November 25, 2015
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By: EatingWell User
My Grandma called these Filberts! I looked up this recipe to find out how long to cook; 25 min. at 325 worked for me. I used parchment paper and had no problem with sticking to the paper. These will be a special treat for my parents with Diabetes! Delicious! PS I toasted hazelnuts like it was suggested. I only got off about half the skins and then ground them in my food processor. Didn't make a difference! Cons: took 25 min. to cook
August 30, 2014
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By: EatingWell User
delicious, but with one fatal flaw I spent a long time cracking the hazlenuts (a gift brought back from Turkey) so I had high hopes for these cookies. I topped each one with a couple semi-sweet chocolate morsels and my kitchen was filled with the aroma of Nutella as they baked. My mouth was watering so much as they cooled; the cookies did run together a little bit, but they weren't meant to impress anyone so I was okay with that. But dammit! The bottoms were inseparable from the wax paper WAHH! I wish I just greased the cookie sheet and cooked them directly on that. I'll probably try it again some time because otherwise they were chewy and delicious. Pros: awesome chewy texture Cons: %^&@)&*!@*)# totally stuck to the wax paper :(
October 09, 2013
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By: EatingWell User
sh*t these are the worst cookies I've ever made. they keep burning at the bottom even though the temperature isNt that high, maybe something is wrong with my ovenbut all I know is that I made a batch of s***. Burnt and undercooked looking that is torn from sticking to the bottom I have no idea what to do with it. I want to hurl it out my windowtoo embarrassed to show anybody
April 10, 2012
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By: EatingWell User
easy and yummy I made these this morning for a party later today. As far as the peeling of the hazelnuts go it was so easy! Didn't spend more than 2-3 mins doing it. I think mine were a bit over cooked, but served with a glass of milk as a dunking cookie saved the day. Yum!!
March 06, 2012
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By: EatingWell User
Question....would request your opinions Do you think this recipe would work if I do not peel the hazelnuts. Just don't see myself doing that in the greater scope of my daily duties. Pros: gluten free and love the hazelnuts Cons: peeling two cups of hazelnuts....really?
February 22, 2011
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By: erinmurphy17
Lovely flavor and a new cookie to make. I went to three different supermarkets - could not find hazlenuts, so then I went to a nut/coffee specialty store and found some already roasted and peeled. It was worth the trouble. I made these at Christmastime and everyone raved about them. Then enjoyed them from the freezer, too. They freeze really well. It was a fun cookie to make, too. Beat your egg whites till they are stiff enough that you can turn the bowl upside down and they stay put. Pros: Low in calories and so yummy. Cons: It was hard to find hazlenuts, if you believe it.
January 24, 2011
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By: Nicole
a mess will have to try this again - completely mess and very runny the first time, think it was the egg whites not firming up enough and using break free egg whites
December 19, 2009
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By: EatingWell User
Just made these. It was pretty easy and very tasty. The ratio of ingredients is perfect. I just want mine in a ball rather than flat. Picky I know.

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