These cookies are a childhood favourite of mine! Growing up in Italy, I used to sometimes buy brutti ma buoni to have with my afternoon tea. Translated, these tasty little hazelnut cookies are called “ugly but tasties”. I never realised how easy they are to make, only three ingredients!

Brutti ma buoni…crunchy little hazelnut cookies on an Eva platter and Bulb teacup.

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3 egg whites

1 cup sugar

1 1/2 cups toasted hazelnuts, coarsely chopped

I found this recipe in Eataly and made them a couple of times. I didn’t bother to use caster sugar or measure out the extra half egg white in their recipe. So this recipe is simple, simple, simple.

Preheat the oven to 180˚C.

In a frying pan, stir together the egg whites and sugar.

Add the hazelnuts and stir constantly for 10 minutes until the mixture browns slightly.

Using two teaspoons, place rounded balls of cookie dough onto parchment paper on a baking sheet. The balls should be 3-4 centimeters in diameter.

Bake for 10 minutes until golden brown.

Remove from oven and let cool.

Enjoy with your favourite afternoon tea!

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