DISH RESEARCH · Dish
Brutti e buoni
Rustic Italian hazelnut meringue cookies with crisp, craggy shells and tender centres.
About Brutti e buoni
Brutti ma buoni, meaning 'ugly but good', are traditional Italian nut-meringue cookies. This profile fixes Food & Wine's hazelnut version.
They taste deeply nutty and sweet, with vanilla rounding the toasted hazelnuts.
The small cookies are deliberately irregular and craggy, with crisp edges and a lightly chewy centre.
Allergens in this recipe
Contains: Hazelnut, Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Brutti e buoni
Hazelnut Brutti Ma Buoni.
- HazelnutsToasted nut base
- Confectioners' sugarSweetens and structures the meringue
- SaltBalances the sweetness
- Egg whiteBinds and aerates the cookies
- Pure vanilla extractVanilla aroma
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Hazelnuts:
- Confectioners' sugar:
- Salt:
- Egg white:
- Pure vanilla extract: . Commercial extract formulation remains unresolved.
Recipe-specific unresolved details
- Pure vanilla extract is a compound commercial ingredient whose formulation remains unresolved.
Origins & food traditions
Brutti ma buoni are made in several Italian regions with hazelnuts, almonds or both. The selected complete recipe represents the established hazelnut style rather than claiming one universal regional formula.
Countries
- Italy
- ItalyCatalogue link pending review
Cuisines & regions
- Italian Cuisine