Today I’m introducing you lovely readers to an old friend, Kevin. This crazy weirdo was my classmate in my previous school and still continues to be an annoying little thing in college.
Two years ago, I’d made these very same hazelnut cookies. After taking it to school, it was in everyone’s tummy within seconds. Kevin liked it but I never really made it again. Today being his birthday, I figured it was the perfect thing to bake for him.
Three ingredients and 30 minutes later, beautiful mounds of hazelnuts were ready to be eaten. So a little introduction on these cookies:
What does “Brutti ma Buoni” even mean?
In Italian, it means ugly but good. Believe me when I say they look ugly. They’re bumpy, rough looking mounds. They originate from north Italy and are nice and crispy outside but soft and chewy inside.
Three Ingredients Hazelnut Cookies
- 3/4 cup toasted hazelnuts
- 1/2 cup sugar
- 1 egg white
- 1 tsp salt
- Grease a baking tray and preheat the oven at 150°C.
- Pulse the hazelnuts until coarsely chopped.
- Whisk the egg white until it turns stiff and forms peaks and add the sugar, salt and hazelnuts to it.
- Fold carefully and add tablespoons of the mixture on the tray.
- Bake for 30 minutes and let cool completely on the rack. It will be very soft when hot, but as it cools, it’ll harden.