Brutti ma buoni biscuits (in Italian means ugly but good) are typical Piedmontese biscuits with egg whites, sugar and hazelnuts. The meringue base makes the biscuits light and crumbly, the recipe is very quick. Moreover, if you have prepared the pastry cream, you can use the leftover egg whites. You can employ toasted hazelnuts (which you will chop) or you can buy the hazelnut grain. These biscuits can be stored for a long time in a tin box and can be a great gift idea.
This recipe is gluten free.
INGREDIENTS (for 35 little biscuits)
- 50g egg whites
- 65g sugar
- 100g toasted hazelnuts
HOW TO MAKE I BRUTTI MA BUONI BISCUITS
Whip the egg whites for about 1 minute, then slowly add the sugar. Keep on whipping the egg whites until stiff for at least 5 minutes.
Chop the hazelnuts and add them to the whipped egg whites.
Stir gently from bottom to top, taking care not to remove the compound.
In a high container, put the pastry bag turning the top. Transfer the compound inside. Close the top and if you’re using a disposable pastry bag, cut the bottom to create an opening the size you want. Be careful not to make it too small otherwise the hazelnuts may block the mixture way out.
If you do not have the pastry bag you can use a spoon. Cover a baking tray with baking paper and make the biscuits (about 3/4cm in diameter).
Bake at 284°F (140°C) for about 20 minutes in a preheated fan over, put the biscuits in the upper part of it. After 20 minutes the biscuits will be slightly golden, lower the oven to 230°F (110°C) and bake for another 45 minutes in the lower part of the oven.
Enjoy your vostri brutti ma buoni biscuits!