Learn how to make Italian hazelnut almond meringue cookies (Brutti ma Buoni) at home. Crisp, chewy, gluten-free cookies perfect for holiday baking.
When you first bite into these Italian hazelnut cookies, you'll notice a crispy exterior that gives way to a soft, chewy interior.
I first shared this Brutti ma Buoni recipe back in 2015. I've recently updated it with new process photos, tips, and FAQs.
If you're new to this Italian cookie, the name literally means "ugly but good". Trust me, the flavor speaks for itself.
While testing my almond paste cookies, I discovered something interesting: the texture of these cookies depends on the whisked stage of your egg whites, which works like a sliding scale.
Soft peaks create a tender, chewy texture. Moving toward firm peaks gives a sturdier meringue that still feels smooth, offering a perfect balance of chewy interior and lightly crisp exterior. If you go all the way to stiff peaks, the egg whites trap more air, producing a lighter, crispier cookie with a slightly brittle bite.
I applied the same idea here and got the same delicious results. So whether you prefer a softer chew or a crispier finish, you can tailor these Italian meringues to your taste. For me, that soft-chewy center wins every time-so let's make a batch together, full of roasted hazelnut and almond flavor.
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Quick Overview
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: About 24 cookies
- Serving Suggestions: Pair these crispy on the outside, chewy on the inside cookies with espresso or tea. Add them to your collection of Italian Christmas cookies for a festive tray. They also make great hostess gifts.
Ingredients
A printable recipe card found at the bottom of this page has the specific amounts for each ingredient. This is just a summary.
- Egg whites. An essential component to making a great Italian meringue cookie. Soft to firm peaks give you that classic chewy center, while stiff peaks create a lighter, crispier cookie. I prefer whipping mine as it begins to get to the firm peaks for the perfect crisp-meets-chewy texture.
- Salt. Just a pinch.
- Vanilla Extract. No imitation will do, use the real thing and you will taste the difference.
- Cinnamon. Just a bit to give the meringue a little kick.
- Sugar. Another crucial ingredient when making this classic meringue cookie.
- Almonds. Roasted and with the skin on.
- Hazelnuts. These will also be roasted, but we need to remove their skins.
As far as accessories are concerned, a food processor to grind the nuts makes this whole process so much easier than manually chopping them up. You will also need a stand mixer (or handheld mixer) to whisk the egg whites properly.
A small pot, a heat-proof bowl, a wooden spoon and a medium-sized ice cream scoop will ensure equal-sized cookies.
Finally, we will need two cookie sheets lined with parchment paper.
It’s now time to make this wonderful gluten-free cookie! Are you ready?
How to Make Ugly but Good (Brutti Ma Buoni) Cookies
Start by roasting your almonds and hazelnuts. You'll need 1⅓ cups (190 g) almonds and 1⅓ cups (175 g) hazelnuts. Spread them on a baking sheet and pop them into a 325°F / 165°C oven for about 10-12 minutes. Once fragrant and lightly golden, remove them from the oven. Rub the hazelnuts in a clean towel to remove the skins. Let the nuts cool to room temperature before using them in the recipe.
- Pulse the cooled almonds and hazelnuts in a food processor until coarsely chopped. You want pieces you can actually taste, not a fine powder. Set aside while you make the meringue.
- Add 4 large egg whites (150 g) to the bowl of your stand mixer. Start whisking on low. As the mixture begins to foam, add a pinch of salt, ½ teaspoon cinnamon, and 1 teaspoon pure vanilla extract. You can also use a handheld mixer if needed.
- Increase the speed slightly, then begin adding 1 cup (200 g) granulated sugar, one tablespoon at a time. This slow addition helps the sugar dissolve. Whisk the egg whites until they almost reach the firm peaks stage-they should stand up straight with just a slight curl at the tip when you lift the whisk
- Preheat the oven to 350°F / 175°C.
- Gently fold in the chopped almonds and hazelnuts.
- Transfer the mixture to a heat-proof bowl set over a pot of barely simmering water. Stir consistently for about 15 minutes. The mixture will darken slightly and may look a little deflated - that's perfect.
- Scoop the mixture using a medium cookie scoop to make about 24 portions. Place them onto parchment-lined baking sheets. Bake at 350°F / 175°C for about 30 minutes. The tops will feel firm, while the insides stay soft and chewy, filling the kitchen with an amazing aroma.
- Allow the cookies to cool completely before “peeling” them off the parchment.
Crispy edges, chewy centers, and the rich flavor of toasted nuts in every bite.
Tips
- Start with room-temperature egg whites-they whip up faster and give you a lighter, more stable meringue.
- Make sure your bowl and whisk are spotless and bone-dry. Even a trace of grease can keep the whites from whipping properly.
- When it's time to add the sugar, sprinkle it in slowly. This helps the meringue turn firm without deflating.
- For a slightly chewier cookie, stop at soft peaks instead-this will give the meringue a more tender texture while still holding the nuts beautifully.
- If you can, use freshly roasted hazelnuts and almonds. Roasting really brings out their flavor.
- Coarsely chop the nuts. You want little crunchy bites throughout the soft, chewy meringue.
- Whether you're spooning or piping, keep the cookies roughly the same size so they bake evenly.
- Once they're done, let them cool right on the baking sheet. They firm up as they cool and come off much more easily.
FAQ
Absolutely. Hazelnuts and almonds are traditional, but pistachios or walnuts also work well and add a different flavor profile.
Roasting isn't required, but it does deepen the flavor and gives the cookies a richer aroma. If you have the time, it’s worth the extra step.
Keep them in an airtight container at room temperature. They stay crisp on the outside and chewy inside for 3-5 days. If your kitchen is humid, add a small sheet of parchment paper inside the container to help absorb moisture.
Yes. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag. They keep well for up to 2 months. Let them thaw at room temperature before serving-they'll regain their chewy texture.
Crushed Brutti ma Buoni make a wonderful garnish. Sprinkle them over grilled peaches, swirl them into a fruit parfai, or use them as a crunchy topping for this strawberry ricotta dessert.
Gluten-free Italian Christmas cookies
If you’re looking for gluten-free additions to your holiday cookie tray, these almond cookies are a great place to start. They're naturally flourless, rely on simple pantry staples, and fit right in with classic Italian Christmas cookies.
Recipe Origins
I've mentioned in previous articles how I used to save recipe clippings from the Wednesday edition of my local newspaper. One week, I came across a simple "ugly cookies" recipe in the food section-and I've been making it ever since.
This Italian Hazelnut Almond Meringue cookie has been part of my holiday baking for over thirty-five years. Family and friends look forward to it every Christmas, and over time I've even played around with small variations.
For a chocolate version, I'll sometimes whisk in a tablespoon of cocoa-just enough to deepen the flavor without overpowering the nuts.
I'm sure this classic cookie will quickly become one of your go-to Christmas cookie recipes as well.
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Maria
★★★★★ If you have made this Brutti ma Buoni recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Brutti ma Buoni: Italian Meringue Cookies
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Ingredients
- 4 egg whites room temperature
- pinch of salt
- 1 teaspoon vanilla extract pure
- ½ teaspoon cinnamon
- 1 cup granulated sugar 200 grams
- 1⅓ cup whole almonds toasted
- 1⅓ cup hazelnuts toasted and skins removed
Instructions
- Preheat oven to 350°F/175°C.
- Line baking sheet with parchment paper. Set aside.
- Pulse almonds and hazelnuts in a food processor to obtain a coarsely ground texture. Alternatively, chop by hand. Set aside.
- In a large mixing bowl (of a stand mixture), with a whisk attachment, beat the egg whites on low-medium speed until they start to foam. Can also ise a handheld mixer.
- Add a pinch of salt.
- Add cinnamon and vanilla extract.
- Add the sugar a tablespoon at a time. Whisk the egg whites until they almost reach the firm peaks stage-they should stand up straight with just a slight curl at the tip when you lift the whisk.Tip: For a slightly chewier cookie, stop at soft peaks instead-this will give the meringue a more tender texture while still holding the nuts beautifully.
- With a mixing spoon, fold in the nuts. Gently combine.
- Transfer this mixture to a heat-proof bowl and place over a pot of hot, barely simmering water. This mixture needs to be stirred for about 15 minutes.
- Portion with a medium-sized scooper and place on baking sheet.
- Bake for approximately 30 minutes or until the tops are golden.
- Allow to cool completely on the baking sheet before removing.
Video
Notes
- Start with room-temperature egg whites-they whip up faster and give you a lighter, more stable meringue.
- Make sure your bowl and whisk are spotless and bone-dry. Even a trace of grease can keep the whites from whipping properly.
- When it's time to add the sugar, sprinkle it in slowly. This helps the meringue turn firm without deflating.
- For a slightly chewier cookie, stop at soft peaks instead-this will give the meringue a more tender texture while still holding the nuts beautifully.
- If you can, use freshly roasted hazelnuts and almonds. Roasting really brings out their flavor.
- Coarsely chop the nuts. You want little crunchy bites throughout the soft, chewy meringue.
- Whether you're spooning or piping, keep the cookies roughly the same size so they bake evenly.
- Once they're done, let them cool right on the baking sheet. They firm up as they cool and come off much more easily.
Nutrition
This recipe was originally published on December 13, 2015, and republished on November 22, 2018, and again on November 27, 2025, with updated content and photos. Thanks for watching and sharing.
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Judy
These look delicious! Cant wait to make them for my gang this Christmas. Can they be frozen?
Maria
Thanks Judy! Yes, I make and freeze them a few weeks before Christmas every year.
Karenann S.
One of my most favorite cookies growing up! My mother would make these at Christmas and Easter time! I cannot wait to try your recipe! Thank you for such wonderful recipes. They bring back such wonderful memories for me!
Maria
My pleasure Karen. Thanks for stopping by ♥
Stella oddo
Hi Maria I’m from Australia do you have cook books that I can buy thanks Stella
Maria
Thanks so much for your support Stella. Unfortunately, at this time I do not have any cookbooks.
Katy
Tried this tonight, fabulous! Made as written and they made a nice, light dessert.
Maria
Thanks so much for sharing Katy ♥
tessa
This recipe did not dissapoint. I looked at so many different recipes out there for bruttibonis … all were different, but none but yours had the look that I wanted – the crackly chewy outside and pale yet toasty caramel color that I’ve seen (and eaten) in high end Italian bakeries. I have a very discerning Italian family and everyone LOVED these. I also made your biscotti. Am eating one now. VERY good. Also got the seal of approved from the fam 🙂 . Thanks!
Grace
Thankyou so much for this recipe. They were perfect!