Brutti ma buoni: Traditional Italian Meringue Cookies

Brutti ma Buoni means “ugly but good” in Italian. These rustic, nutty meringue cookies come from Northern Italy. Most believe they were first made in Gavirate, Lombardy, in the late 1800s. Pastry chef Costantino Veniani created the original recipe.

They’re made with just a few ingredients, whipped egg whites, sugar, and toasted hazelnuts or almonds. The outside is crisp. The center stays light and chewy. Their rough look may not impress, but the flavor wins every time.

You’ll still find Brutti ma Buoni in Italian bakeries, especially around the holidays. They’re a must if you love traditional desserts, unique cookies, or gluten-free treats full of flavor.

This version uses only four ingredients. It’s easy, fast, and beginner friendly. Hazelnuts bring rich flavor. Meringue gives a crisp, airy bite. The cookies are naturally gluten-free and packed with nutty sweetness.

Whether you’re exploring Italian baking or just want a new cookie recipe, Brutti ma Buoni are a simple, flavorful choice.

Brutti ma Buoni (Ugly but Good Cookies)
Brutti ma Buoni Cookies: Italy’s “Ugly But Delicious” Nutty Treats
Don’t let their rough-and-rustic looks fool you Brutti ma Buoni, which literally means “ugly but good,” are one of Italy’s best-kept cookie secrets. Crisp on the outside, chewy in the middle, and bursting with toasted nut flavor, these bite-sized meringue cookies have been charming Italians for generations.
Each cookie is a little different, a little misshapen, but that’s part of their magic. No piping bags, no fuss—just a warm oven and a bowl of whipped egg whites folded with freshly roasted nuts. Pair them with an espresso for a classic Italian coffee break, or crumble them over gelato for a next-level dessert.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 ¼ cups (150g) whole hazelnuts (or almonds, or a mix of both)
  • 3 large egg whites
  • ¾ cup (150g) granulated sugar
  • ⅛ tsp pinch salt
  • 1 tsp vanilla extract (optional)

Instructions
 

  1. Toast the Nuts
    Preheat your oven to 350°F (175°C).
    Spread the hazelnuts on a baking sheet and toast for 8–10 minutes, until golden and fragrant.
    Let them cool slightly, then rub them in a clean kitchen towel to remove most of the skins (don’t worry about perfection).
  2. Chop the Nuts
    Once cooled, coarsely chop the nuts by hand or pulse a few times in a food processor. Aim for a mix of fine bits and small chunks for texture.
  3. Make the Meringue
    Lower oven temperature to 300°F (150°C).
    In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form.
    Gradually add the sugar (a spoonful at a time), beating until the meringue is glossy and forms stiff peaks.
    Fold in the chopped nuts and vanilla extract (if using) gently with a spatula.
  4. Cook the Mixture (Optional but Traditional)
    In a non-stick saucepan or skillet, spoon in the meringue-nut mixture and cook over low heat for 5–7 minutes, stirring constantly.
    This helps the sugar caramelize slightly and gives the cookies their signature chewiness and deep flavor.
    Once thickened and slightly golden, remove from heat.
  5. Scoop and Bake
    Line a baking sheet with parchment paper.
    Drop tablespoon-sized mounds (about 1 heaping tablespoon each) onto the sheet, spaced about 1 inch apart.
    Bake for 30–35 minutes, or until the cookies are dry on the outside and lightly golden. They should still feel slightly soft in the center—they'll firm up as they cool.
  6. Cool and Enjoy
    Let the cookies cool completely on a wire rack. Store in an airtight container at room temperature for up to a week.

Notes

Room Temperature Egg Whites: Egg whites whip up better when they’re at room temperature. If you’re in a hurry, place cold eggs in warm water (not hot!) for 5–10 minutes before separating.
Low-and-Slow Baking: The low oven temperature is key to drying out the cookies without burning them. This gives them their signature crispy outside and chewy center. If your cookies brown too quickly, lower the temperature by 10–15°F and bake slightly longer.
Cooking the Meringue is Optional: The traditional method involves briefly cooking the meringue and nut mixture on the stovetop. This helps caramelize the sugar and makes the cookies extra chewy and flavorful. If you’re short on time, you can skip this step—just know the texture will be a bit lighter and less caramelized.
Texture Is Key: Avoid chopping the nuts too finely—some small chunks add great texture. A mix of roughly chopped and finely ground nuts gives the cookies a more rustic bite.
Use a Scale for Precision: If you have a kitchen scale, it’s worth using—especially when measuring sugar and nuts. It ensures consistent results, especially with meringue-based recipes.
Don’t Overmix: When folding the nuts into the whipped egg whites, use a gentle hand. You want to keep as much air in the meringue as possible for that light, chewy texture.
Serving Suggestions

Brutti ma Buoni may be humble in appearance, but they shine when paired with the right moment. Here are a few delicious ways to enjoy them:

With Coffee or Espresso
The classic Italian way: serve a few cookies alongside a strong espresso or a creamy cappuccino. Their nutty crunch and chewy center are perfect for dipping or nibbling between sips.

Crumbled Over Gelato
Turn a scoop of vanilla or hazelnut gelato into a gourmet dessert by crumbling a couple of Brutti ma Buoni on top. The mix of textures—cold, creamy, crunchy—is irresistibly good.

With Dessert Wine
For a grown-up twist, try pairing these cookies with a glass of Vin Santo, Moscato d’Asti, or another lightly sweet dessert wine. The toasted nuts and meringue go beautifully with the wine’s floral, fruity notes.

With Fresh Berries or Yogurt
For a light dessert or breakfast twist, pair these cookies with a bowl of fresh berries and a dollop of yogurt or mascarpone. The cookies add crunch and a touch of sweetness.

Brutti ma Buoni (Ugly but Good Cookies)
“These cookies are delightfully rustic bites of crisp meringue, studded with crunchy toasted nuts in every bite.”
Flavor Variations

Cocoa Brutti ma Buoni: Add 1 tbsp unsweetened cocoa powder for a chocolatey twist.
Citrus Zest: Fold in ½ tsp of orange or lemon zest for a bright, fragrant variation.
Almond Extract: Swap vanilla for ¼ tsp almond extract for deeper nutty notes.
Mixed Nuts: Try a blend of hazelnuts, almonds, and pistachios for variety.

How to Store Brutti ma Buoni

One of the best things about Brutti ma Buoni, aside from their delicious flavor is how well they keep. Store these cookies in an airtight container at room temperature, and they’ll stay fresh and crisp for up to two weeks sometimes even longer in dry climates. They’re ideal for make-ahead baking, whether you’re preparing for the holidays, planning a gathering, or simply stocking your cookie jar. No refrigeration needed, just keep them away from moisture and direct sunlight to maintain their texture.

Brutti ma Buoni cookies freeze surprisingly well, making them a great option for baking in advance. To freeze, let the cookies cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. They’ll keep well in the freezer for up to 2 months. When ready to enjoy, simply let them come to room temperature, no need to reheat. Their crisp texture and rich flavor hold up beautifully after thawi