Time: 1 hour.
Complexity: easily
Quantity: 30 cakes

These nutty cookies may not look impressive, but they taste divine. Their name, Brutti ma Buoni, literally translates from Italian as "ugly but good." They're also incredibly easy to make. You'll need just three main ingredients: nuts, powdered sugar, and egg whites. The chopped hazelnuts are folded into the meringue and baked. The result is a delicious cookie with a crispy crust and a softer, chewier interior. A great way to use up leftover egg whites from other recipes without spending a lot of time or effort.

Ingredients:

• 1.5 tbsp. hazelnuts (240 gr.)
• 1.5 cups powdered sugar
• A pinch of salt
• White of 1 large egg, lightly beaten
• 2 tsp vanilla extract

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

hazelnuts, powdered sugar, eggs

We recommend

Preparation:

Step 1
• Preheat the oven to 200°C (400°F). Place the hazelnuts on a large rimmed baking sheet and bake for about 12 minutes, until the hazelnuts are fragrant and the skins are puffed. Transfer them to a kitchen towel and let cool, then rub them together to remove the skins.
Step 2
• In a food processor, puree the hazelnuts with powdered sugar and salt. Transfer the nut mixture to a medium bowl. Add the beaten egg white and vanilla.
Step 3
• Line a baking sheet with parchment paper. Spoon the nut mixture onto the prepared baking sheet, spacing it 2.5 cm apart.
Step 4
• Bake the cookies on the middle rack of the oven for 14 minutes, until golden brown in spots (about 13 minutes for softer cookies and 15 minutes for slightly crispy cookies). Cool the cookies on the baking sheet, then serve.

Votes: 1