Brutti ma Buoni (Italian Hazelnut Cookies)

Name: Brutti ma Buoni (Italian Hazelnut Cookies)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 150 g hazelnuts (- 5 oz - whole, peeled or raw small chopped hazelnuts); 120 g granulated sugar (- ½ cup + 1 ½ tablespoons); 75 g egg whites (- 4 tablespoons, (about 2 medium eggs), at room temperature); ½ teaspoon vanilla extract or the seeds of ½ vanilla bean (- optional)

Jump to Recipe

Brutti ma Buoni (Italian Hazelnut Cookies) are classic Italian cookies from Northern Italy, especially Piedmont. They are naturally gluten-free, made without yeast, milk, or butter, which makes them light yet full of flavor.

This easy Brutti ma Buoni recipe requires only three simple ingredients: egg whites, sugar, and hazelnuts. In just a few minutes, you whip up a light meringue, fold in the chopped hazelnuts, and bake until golden and fragrant.

Their name means “Ugly but Good” in Italian: the cookies look rustic and irregular, but their taste is irresistible. Crunchy on the outside and slightly chewy inside, they are the perfect balance of texture and flavor.

Serve these Italian hazelnut cookies as a quick dessert with coffee, as a snack, or paired with a glass of sweet or fortified wine. They are also ideal for last-minute entertaining, since you can prepare them in under an hour.

Now let’s dive into the step-by-step recipe for making authentic Brutti ma Buoni cookies at home!

Ingredients

Prep Time: 10 Min | Cook Time: 40 Min | Servings: about 25 cookies

150 g (5 oz) hazelnuts, whole and peeled, or raw chopped hazelnuts
120 g (½ cup + 1 ½ tablespoons) granulated sugar
75 g (about 2 medium egg whites / 4 tablespoons), at room temperature
½ teaspoon vanilla extract or seeds from ½ vanilla bean (optional)

Instructions

Make the Dough

Step 1) - Place the hazelnuts in a food processor and grind them to your preferred texture, then set aside.

NOTE: You can grind them finely for a smoother cookie, or leave them more coarse for a rustic look. Ready-made hazelnut flour also works well.

Step 2) - Separate the egg whites from the yolks (you only need the whites for this recipe). Beat the egg whites with an electric mixer until stiff peaks form.

Step 3) - Gradually add the sugar, a little at a time, while continuing to beat the egg whites. For extra flavor, add the vanilla extract or the seeds from half a vanilla bean. You should get a smooth, glossy meringue.

Step 4) - Gently fold the ground hazelnuts into the meringue with a spatula. Add them little by little until you have a thick, foamy mixture.

Bake the Cookies

Step 5) - Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper.

Drop spoonfuls of the mixture onto the baking sheet, leaving space between each cookie. They don’t need to be perfectly shaped - after all, the name means “Ugly but Good” - but try to keep them about the same size.

Bake on the middle rack for about 15 minutes, until the cookies start forming a golden crust. Lower the oven temperature to 120°C (250°F) and continue baking for another 15–20 minutes.

Remove from the oven and let cool completely on the baking sheet.

Your Brutti ma Buoni cookies are now ready to enjoy - crispy on the outside, soft inside, and absolutely irresistible!

Storage

Store your Brutti ma Buoni cookies in an airtight tin or glass container at room temperature. They will stay fresh and crispy for up to 10 days.

Avoid plastic bags or containers, as they may soften the cookies and affect their texture.

Freezing is not recommended, since these Italian hazelnut cookies can lose their light, crunchy consistency once thawed.

Tips: Two Ways to Bake Brutti ma Buoni Cookies

There are actually two traditional methods for baking Brutti ma Buoni (Ugly but Good cookies). The choice depends on the texture you prefer:

Method 1 – Direct Baking

This is the method described in the recipe steps above. Spoon the dough directly onto a baking sheet and bake in two stages, first at a higher temperature and then lower. The result is light, crumbly cookies with a slightly soft center.

Method 2 – Pre-Cooking the Dough

For a crunchier version, you can “pre-cook” the mixture before baking:

Place the hazelnut meringue in a wide steel pan.
Cook over low heat for 7–8 minutes, stirring continuously, to dry out the mixture.
Scoop spoonfuls onto the baking sheet and bake as directed.

This method makes the cookies crispier and harder, almost like Italian torrone (nougat).

Variations

The recipe I shared is the authentic Brutti ma Buoni from Borgomanero (Novara, Piedmont). Over time, however, many variations have spread across Italy. Here are the most popular ones:

Other Nuts: Instead of just hazelnuts, try mixing in almonds or pine nuts. A blend of hazelnuts, pine nuts, and almonds creates a richer and more complex flavor.

Chocolate: For a truly indulgent touch, dip the cooled cookies in melted dark chocolate. Some versions are also dusted with powdered sugar after dipping, making them extra decadent.

Cinnamon: Especially popular in the Milan area, this variation adds ½ teaspoon of cinnamon to the dough. Around Christmas, these cookies are often packaged in festive boxes and given as homemade gifts.

Bruttiboni from Prato (Mandorlati di San Clemente): Like many Italian desserts, regional traditions vary. In Tuscany, the town of Prato is famous for its Bruttiboni made with almonds, also called Mandorlati di San Clemente. They resemble the Piedmontese version but have their own distinct flavor.

If you loved these Italian hazelnut cookies, you should also try these other authentic treats from Italy:

Canestrelli – delicate shortbread cookies with a melt-in-your-mouth texture.
Sicilian Almond Cookies – soft and chewy, made with almond flour and perfect for gluten-free baking.
Italian Christmas Cookies – buttery and festive, made with pasta frolla and decorated with colorful sprinkles.
Amaretti Cookies – classic almond cookies, crunchy on the outside and soft inside.
Cantucci (Tuscan Almond Biscotti) – crisp twice-baked cookies, traditionally dipped in Vin Santo.
Ciambelline al Vino (Italian Wine Cookies) – rustic ring-shaped cookies flavored with wine and sugar.

History and Origins

The origin of Brutti ma Buoni cookies is still debated.

One theory traces them back to 1878 in Gavirate (Varese), in the pastry shop of Costantino Veniani, where they became favorites of Giuseppe Verdi, poet Giosuè Carducci, and even Queen Elena of Savoy.

Others claim the cookies were first made in Borgomanero (Novara) in 1869, by the confectioner Viganotti, whose creations even won a gold medal in Paris in 1905.

Regardless of where they were first baked, these cookies soon spread across Northern Italy. Today, the most authentic version is considered the Piedmontese “Brut e Bon”, made with the prized IGP Tonda Gentile delle Langhe hazelnuts.

FAQs

What does “Brutti ma Buoni” mean in Italian?

“Brutti ma Buoni” literally means “Ugly but Good.” The cookies may look rustic and irregular, but they are delicious, with a crunchy outside and a chewy hazelnut center.

What are Brutti ma Buoni cookies made of?

These traditional Italian cookies are made with just three ingredients: roasted hazelnuts, egg whites, and sugar. Sometimes almonds are used, but the classic recipe focuses on hazelnuts.

Where do Brutti ma Buoni cookies come from?

Brutti ma Buoni originated in Northern Italy, especially in Piedmont and Lombardy. The best-known version today is from Piedmont, made with IGP Tonda Gentile delle Langhe hazelnuts.

Recipe Card

STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!