Hazelnut meringue cookie recipe or brutti ma buoni

<input class="jpibfi" type="hidden"/>

The Italians name these hazelnut and meringue cookies brutti ma buoni which implies ‘ugly but delicious’ they usually solely have 4 components. They are tremendous simple to make and occur to be gluten-free.

I've a love affair with Italian desserts and baked issues that rages strongly. As with most Italian meals the components shine by means of as pointless parts are stripped away. Here the hazelnuts are suspended in a meringue like biscuit that's pretty mild and crispy to eat. I’m at present in Italy and the one brutti ma buoni I attempted tasted nothing like these. I think this recipe falls beneath a basic time period like ‘Biscotti’ which primarily means twice baked and biscotti biscuits as we all know are literally known as cantuccini. Perhaps every area or much more particularly households have variations of what brutti ma buoni means.

I made these cookies earlier than I left on my huge meals pilgrimage to Italy – which I’m at present nonetheless on, and I can’t wait get in my kitchen on my return and begin cooking and baking once more. In case you had been questioning why I've been posting so occasionally right here recently.

*notes ~ I used a mixture of floor up hazelnut flour as I had this readily available and have been dying to make use of it. I purchase numerous nut flours and retailer them in my freezer which prevents them from going rancid. I then used 45gms of toasted hazelnuts which I roughly chopped. If you may’t pay money for hazelnut flour simply use the whole weight in hazelnuts and chop about half to two-thirds very finely.

I've seen recipes that use a mixture of almond and hazelnut so both or will work nicely.

Recipe makes about 20

• 2 egg whites
• 150gm castor sugar
• 125 gm toasted hazelnuts chopped – or 80mg hazelnut flour and 45gm hazelnuts
• 2Tbsp cocoa powder

Preheat oven to 150C

Line a big baking sheet with baking paper.

Beat the egg whites with an electrical higher till stiff peaks. Slowly add the castor sugar and stick with it beating till the combination is shiny. Sift the cocoa powder over the meringue and gently fold the hazelnuts by means of.

Drop spoonfuls on a baking tray permitting some area between and bake for spreading. You can go together with smaller or barely greater cookies however make a tablespoon I might say.

Bake for 25 – 30 minutes till agency and barely golden.

Cool on a wire rack earlier than consuming (they are going to crisp up as they cool). Store in an hermetic container.

Find me on Instagram

SaveSave