Italian Hazelnut Meringue Cookies - Brutti ma Buoni tip videoculinary.com. Step by step: Brutti ma Buoni cookies. Place 350 grams (10.5 oz) of almonds or hazelnuts on a sheet tray …
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Also called Brutti Ma Buoni are traditional Italian cookies made with cooked meringue and choooped hazelnuts. Start by preparing the nuts. If you’re using raw whole nuts, roast them lightly in the preheated oven or in a dry pan on a stove top.
Preheat oven to 150°C (300°F). Start forming your hazelnut and meringue cookies by taking about 1 & 1/2 of the cookie batter and placing it on top of a baking tray lined with a baking sheet. Keep some space between the cookies to allow for their expansion once in the oven. Place the cookies in the oven for about 30 minutes.
When you first bite into these Italian hazelnut cookies, your initial sensation will be that of a crispy exterior, followed by a soft, chewy interior. Just like this family recipe for Mostaccioli, these Brutti ma Buoni cookies are a great addition to your platter of Italian Christmas cookies.
His name was Constantino Veniani, and he owned a pastry shop in a small town called Gavirate, just north of Milan. He called these cookies brutti ma buoni, which literally translates into ugly but good. Since beauty is in the eye of the beholder, I will let you decide if these cookies merit the description of being ugly…