Brutti Ma Buoni: Italian Hazelnut Meringue Cookies Recipe
Classic Italian hazelnut meringue cookies with cocoa. Crispy, naturally gluten-free, and made with just four ingredients. A traditional Italian biscuit from Piedmont that is far easier to make than it looks.
Print Recipe
Ingredients
- 2 egg whites
- 150 grams ¾ cup caster sugar
- 80 grams hazelnut flour plus 45 grams ⅓ cup toasted hazelnuts, roughly chopped (or 125 grams / 1 cup toasted hazelnuts total, half finely chopped and half roughly chopped)
- 2 Tbsp cocoa powder
Instructions
- Preheat the oven to 150°C / 300°F and line a large baking sheet with baking paper.
- Beat the egg whites with an electric beater in a clean dry bowl until stiff peaks form. Add the caster sugar slowly, continuing to beat until the mixture is thick and glossy.
- Sift the cocoa powder over the meringue. Add the hazelnuts and fold everything through gently until just combined.
- Drop heaped tablespoons of the mixture onto the lined tray, leaving space between each for slight spreading.
- Bake for 25 to 30 minutes until firm and lightly golden. Transfer to a wire rack and leave to cool completely before eating. They will crisp up as they cool.
- Store in an airtight tin at room temperature for up to one week.
Notes
Toasting the hazelnuts makes a significant difference to the flavour. Toast in a dry pan over medium heat until golden and fragrant, then rub in a tea towel to remove the skins before chopping.
If you cannot find hazelnut flour, use the full 125 grams in hazelnuts and chop half very finely to mimic the flour texture.
Almonds work well as a substitute or in combination with the hazelnuts for a slightly milder result.
Servings: 20