Brutti Ma Buoni Cookies. Ugly. But. Good.
That is the literal Italian to English translation of the name of these cookies. In my opinion they should be called light and irresistible or the incredible disappearing cookie instead of ugly but who am I to argue with the most beautiful language on the planet? I will just continue to refer to them as “Brutti Ma Buoni” because that sounds so much more appealing than Ugly. But. Good.
Let’s focus on the good part now shall we? If you have a strong arm you can whip up a few baking trays of these meringue-esque beauties in no time at all. Luckily all my risotto making has trained me well for the whisking that goes into this recipe.
Just consider all that continuous whisking your exercise for the day or what I like to call the reason I can eat extra cookies once they’re finished. The only special equipment that you’ll need is a double boiler and either a stand mixer or an electric mixer. I MacGyver up a double boiler by simply placing the bowl of my stand mixer onto a pot that is simmering with water.
You know how much I hate to do dishes and this alleviates an extra bowl. Smart right? Make good choices and use a kitchen towel or an oven mitt to hold the bowl while stirring, wouldn’t want you to burn yourself.
Brutti ma Buoni Cookies.
Traditional Brutti Ma Buoni cookies are made using crushed nuts, in most cases hazelnuts which I do love but you know what I love even more? Chocolate and nuts. Aka Toblerone bars. The Swiss have a good thing going there and my version contains finely chopped Toblerone.
A little TIP, these are incredibly dainty and will crush easily so be careful when removing them from the oven and transferring to their cooling rack. IF they happen to crush, fear not, use them as a garnish on your ice cream. Lemonade. Let’s always make lemonade friends.
For even more cookie recipes check our HOLIDAY COOKE ROUND UP POST.
- 1 cup granulated sugar
- 4 egg whites
- 1 1/2 teaspoons pure vanilla extract
- 3 tablespoons all-purpose flour
- 1 - 3.52 ounce Toblerone bar - finely chopped
- Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Set aside.
- Place a heavy bottom pot filled 1/3 way with water over medium heat so water simmers. Add another pot on top to create a double boiler.
- Into double boiler pot add: sugar, egg whites. Whisk for approx 10 minutes OR until it thickens and you have a glossy texture.
- Transfer mixture to the bowl of your stand mixer. Mix on medium speed for approximately 7-8 minutes OR until it's a nice silky consistency.
- Fold in vanilla, flour and Toblerone.Using a small cookie scoop (or 1 tablespoon measuring spoon) Scoop out mixture onto parchment lined baking sheets leaving at least 2" between each.
- Bake for approximately 20 minutes. Remove from oven and transfer to a cooling rack. Careful not to drop them as they will crush easily.
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- Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
- OXO Good Grips 11-Inch Better Balloon Whisk
- OXO Good Grips Small Cookie Scoop
- KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
- PaperChef Natural Release Coated Non-Stick Culinary Parchment Paper, (1) 205 sq ft roll (15 in x 164 ft)
- Toblerone Swiss Milk Chocolate Bar, 3.52-Ounce
- Get It Right GIRSPU303RED Spatula, 11", Red
- USA Pan 1604CR Quarter Sheet Baking Bakeable Nonstick Cooling Rack, Metal