Italian Chocolate Hazelnut Cookies (Brutti ma Buoni)

Brutti ma buoni (literally ‘ugly but good’) are these classic Italian hazelnut cookies you’ll find all over central Italy, especially in Tuscany. Like with most Italian recipes, the origin story is up for debate, but what’s not up for debate is how ridiculously tasty they are.

Think: soft and chewy in the middle, with that lovely crunch on the outside. Traditionally, they’re made with hazelnuts or almonds, but in my version I sneak in a bit of raw cacao powder – it gives them that extra edge. Honestly, hazelnut and chocolate is a combo nobody in our house can resist. I’ve also skipped the usual stove-top step in the method, which makes them way easier (I’ll explain below).

And if you’re into this sort of nut-packed, naturally gluten-free cookie, have a look at my BEST GROUND WALNUT COOKIES (3 ingredients). Same kind of simple technique, just a different nut and a tweak in the ratios.

Ingredients & Substitutions

• Eggs – only egg whites are needed here.
• Hazelnuts – raw & chopped – hazelnuts need to be fresh, not roasted as they roast within the cooking process. You can also substitute with almonds.
• Brown sugar – personally prefer using brown sugar. Also, I always reduce the amount of sugar (to 3-4 tbsp.) as my small kids eat the cookies too. If you have a sweet tooth however, you might want to add up to 8 tbsp. of sugar.
• Cacao powder, raw – optional ingredient that makes these hazelnut cookies extra special.

HOW TO MAKE BRUTTI MA BUONI – Italian Hazelnut cookies?

1st: Prepare the egg whites – Separate the egg whites from the yolks. In a large mixing bowl, beat the egg whites until they double or triple in volume and form stiff, fluffy peaks. Set aside.

2nd: Blend the nuts and sugar
Place the raw hazelnuts and brown sugar in a food processor. Pulse until finely chopped. Add in the cacao powder.

3rd: Combine: Gently fold the hazelnut–sugar mix into the beaten egg whites. The mixture will shrink a little – this is normal. Just mix carefully to keep as much air in the batter as possible. Line a large baking tray with parchment paper. Using a spoon or ice cream scoop, drop mounds of dough onto the tray. Don’t flatten them – just nudge the sides a little so they hold their shape. Bake. Cool and enjoy.

Traditional Brutti ma Buoni Recipe

In the classic version, the cookie dough is first cooked on the stove: you place it in a saucepan over low heat and stir constantly for 3–5 minutes (it sticks easily). After that, the dough still needs to be baked in the oven. In my modern version, I skip this step, as I don’t notice much difference in the final taste.

Traditionally, the cookies are also made without cacao powder. I like to add a little, simply because the hazelnut–chocolate pairing is one of my favorites.

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