Brutti Ma Buoni

Brutti Ma Buoni

Time to finish off our La Fiera Festival Myrtleford celebration with something sweet, the final course in our Taste of Italy menu is brutti ma buoni biscuits which translates to “ugly but good!”

Enjoy with a glass of Gapsted Moscato.

Brutti Ma Buoni

200g hazelnuts
150g icing sugar, sieved
1/2 vanilla pod, seeds scraped (or 1 teaspoon vanilla paste)
3 large egg whites, at room temperature
Pinch of salt
50g caster sugar


Preheat the oven to 150 degrees Celsius. Place 100g of the hazelnuts on a baking tray & toast for 10 minutes or until brown & fragrant. Rub them with a tea towel to remove the skins, then roughly chop. Blend the untoasted hazelnuts to a powder.

Line baking trays with baking paper. In a large bowl, mix together the chopped hazelnuts, hazelnut powder, icing sugar & vanilla.

Whisk the egg whites with a pinch of salt until soft peaks form. Add the caster sugar & beat the mixture until it’s shiny & form.

Gently fold egg whites into the dry ingredients. Using 2 teaspoons, place small amounts of the mixture on lined trays, spacing them 3cm apart to allow for spreading.

Bake for about 30 minutes or until lightly golden. Transfer to wire racks to cool.

Makes about 50

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