Brutti ma Buoni

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There are many versions of this cookie. This one is a nutty Meringue cookie. I make them with a lot of different combinations and kinds of nuts, such as hazelnuts, pistachios, almonds, pine nuts, and walnuts. Sometimes I even use coconut as part of the mix. I use my KitchenAid for almost the entire process.

Brutti ma Buoni
Recipe type: Desert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 24
There are many variations of this cookie. This is one of my favorites!
  • 4 Cups of nuts- toasted lightly and kept separate (I used 2 cups of slivered almonds and 2 cups of pine nuts).
  • 7 egg whites
  • 2½ cups of Granulated Sugar
  • 1 Tablespoon of Vanilla Extract
  1. Preheat oven to 300 degrees.
  2. Line a baking sheet with parchment paper.
  3. Pulse the toasted almonds 10 times just to break them up. You want them in pieces - not fine.
  4. In a large mixer bowl, beat egg whites @ medium high speed until stiff peaks form. Slow the mixer speed to medium and slowly add in sugar, then vanilla. Beat until just combined.
  5. Gently fold in nuts to combine trying not to deflate the egg whites.
  6. Bake for 30 minutes. (stop here for a chewy cookie)
  7. Turn off oven and leave door open to allow oven to cool.
  8. Reset temperature to 250 degrees and return pan to oven. Bake an additional 10 minutes
  9. The additional 10 minutes creates a crunchier cookie.


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