Hazelnut Cookie (Brutti Ma Buoni)


  • 1 1/2 cups hazelnuts
  • 1 1/2 cups powdered sugar
  • Pinch of salt
  • 1 large egg white, lightly beaten
  • 2 tsps. vanilla


1. Preheat oven to 400. Spread hazelnuts out on a large baking sheet and toast for 12 minutes. Transfer to a kitchen towel to let cool, then rub them together to remove their skins.

2. In a food processor, pulse hazelnuts, sugar and salt until finely chopped. Scrape hazelnut mixture into medium bowl. Stir in egg white and vanilla.

3. Line a baking sheet with parchment. Spoon tablespoon size mounds of the dough on to the baking sheet about 1 inch apart.

4. Bake the cookies in the center of over for about 14 minutes or until lightly browned.

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