Go Back
–+ servings
Welcome to ItalianCookies.com
Brutti ma Buoni (Ugly but Good Cookies)
Brutti ma Buoni Cookies: “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.
Print Recipe Pin Recipe
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.
 

Nutrition Estimated Facts —Brutti ma Buoni 


(per serving about 2 small cookies; values are estimates)
Nutrient Amount %DV
Calories 150–170 —
Total Fat 8–10 g 10–13%
  Saturated Fat 0.8–1.2 g 4–6%
Cholesterol 0 mg 0%
Sodium 20–35 mg 1–2%
Total Carbohydrate 15–18 g 5–7%
  Dietary Fiber 1–2 g 4–7%
Total Sugars 13–15 g —
  Added Sugars** 12–14 g 24–28%
Protein 3–4 g 6–8%
Calcium 20–40 mg 2–3%
Potassium 80–120 mg 2–3%
Percent Daily Values are based on a 2,000-calorie diet

Most of the calories come from the nuts (usually hazelnuts or almonds), which provide natural fats and some protein. The sugar used in the meringue adds most of the carbohydrates and sweetness. 

Tried this recipe?

Let us know how it was!