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Brutti Ma Buoni – Italian Hazelnut Cookies

Servings 15 cookies
Author Natalie


For the dough:

  • 150 grams of roasted and peeled hazelnuts
  • 165 grams of powdered sugar
  • Pinch of salt
  • 1 large egg white
  • 1 teaspoon vanilla extract


  1. Preheat oven to 180 Celsius degrees.
  2. In a food processor with a steel blade grind the nuts, powdered sugar, salt and vanilla until a fine powder is obtained.
  3. Add the egg white and process until large chunks of dough are obtained.
  4. Roll small balls of cookies between your palms and place on a baking sheet lined with baking paper.
  5. Bake for 12-15 minutes or until golden. Cool completely and serve.

Recipe Notes

  • The cookies are at their best on the day of baking, but can be kept in an airtight jar for up to a week.
  • The cookies can be frozen for up to a month in an airtight container.
  • Almonds can be used instead of hazelnuts. The taste of course will change accordingly.
  • It is important not to give up on salt!
  • You can decorate the cookies with a little melted chocolate on top if you want.