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A delicious plate of brutti ma buoni ricetta piemontese

Brutti ma Buoni Ricetta Piemontese

Brutti ma buoni are delightful Italian hazelnut meringue cookies that are crispy on the outside and chewy on the inside.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 20 cookies
Course: Dessert
Cuisine: Italian
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 200 g tosted hazelnuts roughly chopped
  • 4 large egg whites
  • 200 g sugar
  • 1 tsp vanilla extract

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Whisk
  • Food Processor

Method
 

  1. Tritare grossolanamente le nocciole.
  2. Montare a neve ferma gli albumi.
  3. Incorporare lo zucchero e le nocciole tritate agli albumi montati.
  4. Cuocere il composto a bagnomaria o a fuoco basso mescolando continuamente, finché si asciuga e diventa consistente.
  5. Formare dei piccoli mucchietti su una teglia rivestita con carta da forno.
  6. Cuocere in forno a bassa temperatura (circa 150°C) per circa 30-40 minuti, fino a che i brutti ma buoni sono asciutti e leggeri.

Nutrition

Calories: 60kcalCarbohydrates: 8gProtein: 1gFat: 3gSodium: 1mgPotassium: 40mgFiber: 1gSugar: 7gCalcium: 5mgIron: 0.3mg

Notes

For a variation, you can substitute almonds for hazelnuts. Ensure the cookies are completely cool before storing them in an airtight container to maintain their crispiness.
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