"Brutti ma Buoni " are classic Italian cookies whose name literally translate as "Ugly but Good."
Despite their rustic and irregular appearance, these crunchy, airy treats are packed with delicious nutty flavor. Made with whipped egg whites, sugar, and chopped nuts—often hazelnuts, almonds, or pistachios—they have a crisp exterior and a light, melt-in-your-mouth texture.
Perfect with coffee or tea, Brutti ma Buoni prove that sometimes, the most delicious things don’t have to be the prettiest!
Ingredients
½ scant cup of sugar
2 large egg whites
1 full cup of raw pistachios (or any other type of nut)
1 tsp of vanilla extract
Method
First, whip the egg whites until they form stiff peaks, approximately 5 minutes, until you achieve a thick, white foam.
Slowly incorporate the sugar and vanilla, continuing to beat for a few more minutes, until the meringue is firm and shiny.
Meanwhile, chop the pistachios with a knife on a chopping board or using a food processor. The size doesn't need to be too fine; ensure they aren't like dust and retain some larger chunks.
Carefully fold them into the meringue with a spatula, mixing from the bottom up to prevent deflating the batter. The texture should be thick and airy.
Preheat the oven to 285°F.
Line a baking sheet with parchment paper. Use a spoon to scoop portions of the mixture and place them on the sheet, leaving space between each one.
Bake at 285°F for about 15 minutes on the upper-middle rack, until a cracked crust forms and the cookies start to turn golden. Then, lower the temperature to 230°F and continue baking for another 25 minutes.
Let them sit in the oven (turned off) for about an hour.
Take them out of the oven and allow them to cool completely.
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