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. Source: EatingWell Magazine, September/October 2008



Ingredient Checklist


Instructions Checklist
  • Position 2 racks as close to the center of the oven as possible; preheat to 325 degrees F. Line 2 baking sheets with parchment paper or nonstick baking mats.

  • Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.

  • 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.

  • Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets.

  • 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 Facts

92 calories; 5.5 g total fat; 0.4 g saturated fat; 46 mg sodium. 69 mg potassium; 9.9 g carbohydrates; 0.9 g fiber; 9 g sugar; 1.8 g protein; 2 IU vitamin a iu; 1 mg vitamin c; 10 mcg folate; 11 mg calcium; 15 mg magnesium; 8 g added sugar;

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