“brutti ma buoni”
“Brutti ma buoni” are biscuits with hazelnuts and egg whites typical of Northern Italy, in particular Piedmont; which take their name from the “irregular”, rough and therefore ugly appearance.
With a very light and crumbly consistency; crunchy on the outside, slightly soft on the inside, like meringues where at times one encounters the scent of hazelnut.
"Brutti ma buoni" biscuits
Ingredients
- 100 gr egg white
- 200 gr sugar
- 300 gr chopped hazelnuts or alternatively whole hazelnuts
- seeds of a vanilla pod
Instructions
- Beat the egg whites until stiff (about 5 minutes), when they begin to be well whipped, add the sugar and vanilla seeds little by little.
- Continue to whip for another 5 minutes.
- Then add the chopped hazelnuts to the meringue.
- Transfer the mixture to a steel pot and, over low heat, always continuing to stir, cook the meringue (about 10 minutes, always stirring, until the dough is very compact.
- Form piles of mixture on a lined baking tray and bake at 120 ° C for 45/55 minutes.
- Cool down.