Recipe Image

Italian Hazelnut Cookies

  • 15 m
  • 2 h
Marialisa Calta
“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. ”


    • 2 cups hazelnuts, toasted and skinned (see Tip)
    • 1¼ cups sugar
    • 4 large egg whites
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/24/2019