When you bite into these Brutti ma Buoni aka Italian Hazelnut Almond Meringues, you will notice a crispy exterior and a soft, chewy interior. Truly a great addition to your Christmas cookie platter.
To roast the nuts: Preheat oven to 325°F. Position rack to the center.
Spread almonds and hazelnuts on a baking sheet and roast for about 10 minutes to obtain a light roasting. Remove the skins from the hazelnuts.
Let the nuts cool to room temperature before using them in the recipe.
- The almonds and the hazelnuts can be roasted in advance and stored at room temperature until needed. This ensures the use of room temperature ingredients until you are ready to make these nut cookies.
- Do not rush the process of adding the sugar while whisking the egg whites. Add the sugar one tablespoon at a time to the egg whites.
- The addition of cinnamon is optional.
*recipe adapted from the Gazette
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*recipe adapted from article found in the Gazette