Crisp, crunchy and incredibly flavourful, these iconic Italian Brutti ma Buoni biscuits are the perfect little treat for almost everyone. They are choc full of toasted hazelnuts, are completely gluten free and are irresistible.
For the third video in the Chew Town Italian video series I wanted to bring you something sweet. So, I teamed up with Aidan Corrigan again to bring you this brand new video and recipe.
If you have already watched the video you will notice a little something unusual about the Brutti ma Buoni recipe, and its that after you have made the meringue mixture, you cook it in a saucepan to darken the colour before baking the meringue biscuits in the oven. This is the key to a perfect brutti ma buoni biscuit being crisp and full of flavour.
These biscuits have always been a favourite of mine. Growing up in an Italian family, it is custom to take treats with you when you visit friends for coffee. We always took trays of biscuits (sometimes homemade when mum had the time, often purchased from great Italian patisseries in Perth) and I always tried to pilfer as many of these babies as I could. Once you’ve tried these biscuits it’s hard to not think about them everyday and you end up making more than one batch due to the cravings.
Brutti ma Buoni Biscuits
- 125g egg whites
- 150g caster sugar
- 150g hazelnuts
- 10g cinnamon
- 1 vanilla bean
Make sure the egg whites are at room temp before using then Whisk until stiff peaks form. Add the sugar a little at a time and continue to whisk until mixture is glossy.
Roast the hazelnuts in a 200 degree oven till golden then rub in a tea towel until skins are removed.
Chop hazelnuts coarsely and add to the egg whites with the cinnamon. Open the vanilla bean in half, remove the seeds with the tip of a knife and add to the mixture. Mix everything together gently.
Transfer to a thick-bottomed saucepan and cook the mixture for 5-10 minutes over medium high heat, until the mixture becomes light brown in color and thickens.
With the help of two spoons, place tablespoonful amounts of the mixture in an orderly manner onto lined baking sheets. Make sure you leave enough distance between them because they swell during cooking.
Bake the biscuits in the oven at 180 º C for 25 minutes. Meringues work best when there is no moisture in the over so you may want to leave the oven door open slightly by jamming a wooden spoon into the edge of the oven door to keep it ajar.