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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Ciao for now,
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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Judith
Hi,
First timer on your recipe and I see your dough is much drier than mine? I even put it in the freezer to try and thicken it but everyone spread out too much?
Where did I go wrong?
Thanks,
jp
Maria
Thanks for your interest Judith. There are 2 critical points. The first is adding the sugar one tablespoon at a time and beating it properly. The second is the time spent in the double boiler. If the cookies spread out too much my guess is that the mixture was still too wet. Try increasing the time in the double boiler. Hope this helps ♥
Michael
Dear Maria,
I was making rum cherry ice cream today and usually make meringue cookies from the leftover egg whites. I was searching for something different to do with them and came across these cookies– thank you so much for taking the time to post this wonderful recipe and the well constructed instructions. These will be the only cookies with my egg whites from this day forward, you are a gem.
Maria
How wonderful Michael! I am so thrilled to read this. Thanks so much for taking the time t comment, appreciate it!
Bonnie
These are life changing, so glad I found this recipe. I let the cookies cool in the oven like a traditional meringue to give the exterior a good crack and more stability. These are definitely being added to my recipe book to become a go to in the future. So easy and rewarding. Thank you!
Maria
So thrilled to read this! That is a great idea Bonnie! Thanks so much for taking the time to share, appreciate it!
Mary Coughlan
I’m so excited to have found this recipe. My daughter went to Northern Italy with friends and one friend had an aunt there who owns a bakery. She brought home these wonderful ‘bruttimabuoni’ wrapped in a pretty pink paper with the bakery name on it. I’m making these for Christmas from now on.
Maria
Thank you so much for sharing Mary, enjoy!
carol
I used to buy similar cookies at the Jean Talon market and I am looking forward to baking my own. I’m a fan of anything Italian like Pizzelle and biscotti. Now I ll have these to add to my gift giving habits.
Maria
Thanks Carol, enjoy!
Josephine Fusco
These are simply amazing and so delicious!! Thank you for this perfect recipe !!
Maria
My pleasure Josephine! Buon Natale!
Joan
Hi Maria, I made them and are just amazing, but very flat like a pan cake what’s your secret?
Please tell me why….?
Maria
I’m sorry to hear they did not expand properly… Let me see if I can help… did you get glossy egg whites when you finished adding the sugar? Perhaps the mixture was still too “wet” after spending 15 minutes in the double boiler?
Margaret
Hi Maria:
I made them. So so light and delicious. I used the combination of hazelnuts and almonds and that roasted nut flavor comes through with every bite. Next time I will not grind the nuts so fine and remember to keep them chunkier (my bad). They were a little flatter than they should have been as a result but the taste was not compromised. They remind me of torrone.
Maria
Thanks for sharing Margaret. So glad you enjoyed these wonderful little morsels.
Cali
Wow! These came out even better than I anticipated! I will be making these again for everyone I know as soon as we’re out of quarantine.
For anyone debating if they should try this recipe, believe me you can’t mess it up. Granted, mine were slightly different than the ones my Sicilian aunt makes because I had a few bumps in the road but they still turned out to be crunchy, chewy, nutty goodness. My husband who’s not a big sweets guy approved and even likened them to Rochers! I’m planning to dip some in chocolate and can’t wait to try them. I agree you could also crumble these into anything for a decadent treat.
Mistakes I made.. eggs never become frothy with stiff peaks (thinking maybe some yolk mixed in) but I chugged on. I also only had about 3/4 of the vanilla extract so I made up for the difference with almond extract and it wasn’t game changing.
Thank you so much for this great recipe!
Maria
My pleasure Cali! Thanks so much for taking the time to share, appreciate it!
Chris
Is it possible to freeze the dough uncooked? I was thinking of making a large batch of dough and freezing it and simply baking a few cookies at a time when I feel like it. Do you think the dough would hold well in the freezer?
Maria
I’ve never tried Chris. But I can tell you that I freeze them all the time and no one can ever tell. Thanks for stopping by, appreciate it.
Tracey
Yum! and addictive. Super easy to make. Sandwich two together with chocolate gelato for a delicious ice cream sandwich! !
Maria
What a great idea Tracey! Thanks for sharing!
Rosanna Condina
I made them and they are sooo delish!
Can l freeze them and will they still be chewy when defrosted?
Thanks so much for sharing this recipe!
Maria
Yes, I freeze them all the time. I would say the texture is more on the crispy side but it is still a wonderful cookie. Thanks so much for taking the time to comment, appreciate it!