Advertisement

Italian Hazelnut Cookies

September/October 2008

Your rating: None Average: 3.8 (76 votes)

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.



READER'S COMMENT:
"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. "
Italian Hazelnut Cookies Recipe

7 Reviews for Italian Hazelnut Cookies

10/10/2013
Anonymous
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

Comments
04/10/2012
Anonymous
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!!

Comments
03/06/2012
Anonymous
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.

gluten free and love the hazelnuts
Comments
02/22/2011
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.

Low in calories and so yummy.
Comments
01/24/2011
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

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner