BRUTTI MA BUONI WITH HAZELNUTS COVERED IN CHOCOLATE
Brutti ma buoni remind me of my childhood when, with my parents, I used to go to the mountains and the best moment was returning from the slopes…
We would stop at an old pastry shop in the village of Sauze d’Oulx and buy these fantastic little treats.
I love their crunch and the sweetness balanced by the nuts.
That’s why when I saw that a blogger friend of mine, Gessica Runcio, had published the recipe with a marvelous photo I wanted to eat my computer screen!
In less than a minute I had read the recipe and wrote to her for the last clarifications. The result??? Needless to say — spectacular!!!!
They are very easy to make, and this comes from someone who has never tackled meringues and similar things for fear of the outcome; they leave an intoxicating aroma at home and are irresistible!!!!
I must admit one fault to my friend… because of her I will gain at least a kilo since I can’t stop making them!!!!!
In her original version, which I invite you to read at http://blog.giallozafferano.it/letortedigessica/brutti-ma-buoni-alle-noci-biscotti-facili/, they were prepared using walnuts.
After having tried almost all her variations, I personally preferred those made with toasted hazelnuts enriched by a partial dark chocolate coating.
Please trust me — they are worth trying, you won’t regret it!!!!!
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 1 Hour
- Portions: about 20 Brutti ma Buoni
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/4 cup toasted hazelnuts
- 1 1/4 cup powdered sugar (confectioners' sugar)
- 2 large egg whites (from 2 large eggs (about 75 g total))
- 3.5 oz dark chocolate
- 1 packet vanillin (vanilla powder)
- 1 tbsp butter (about 1 small knob (≈1 tbsp))
Preparation
First of all, if you haven’t bought the hazelnuts already toasted, place them on a baking tray and put them in the oven at 392°F for about 5 minutes, until they are golden (be careful not to burn them).
Once ready, remove them from the oven and let them cool.
As soon as they are cold you will see that rubbing them with your hands will remove the thin skin covering them perfectly.
At this point, pulse them in a food processor but leave some slightly larger pieces — it should not become a flour.
Take a bowl and whisk the egg whites until they begin to increase in volume but are not yet fully stiff. Gradually add the powdered sugar and continue whisking. The mixture will become firmer yet still soft and foamy. When the sugar is fully incorporated and the egg whites are whipped, add the chopped hazelnuts and vanillin. Mix the batter so that all the ingredients blend together (you can continue using the mixer beaters or a spatula).
When the mixture is ready, transfer it to a small saucepan and start cooking it over low heat, stirring constantly for about 10–15 minutes. You will see it gradually become more compact and take on an amber color. One warning: do not stop stirring because this mixture tends to burn very easily. As soon as it’s ready, remove it from the heat and let it cool slightly.
Prepare a baking sheet lined with parchment paper. Form cookies by scooping spoonfuls from the mixture about the size of a walnut. Place them on the tray spaced apart because they tend to spread during baking. Bake in a fan-assisted oven at 302°F for about 15–20 minutes. After that time, lower the oven to 266°F and bake for another 40 minutes (now the oven should be set to conventional/no fan). You’ll see that your Brutti ma Buoni will have browned and become firm. Remove them from the oven and let them cool, preferably on a rack.
Now prepare the coating by melting the dark chocolate and the butter in a saucepan over a bain-marie. When it has completely melted and is still warm, dip the top part of each Brutto ma Buono up to about two-thirds so that part is coated and part is not. Let cool until the glaze solidifies. And here are your hazelnut Brutti ma Buoni with a chocolate glaze.
Notes
Although I strongly doubt any will be left once you’ve made them, know that if stored in an airtight cookie tin they can keep for up to 10 days.
If you prefer other types of oil seeds/nuts you can follow the recipe simply substituting equal quantities of walnuts (in that case they should not be toasted) or almonds.
