Brutti ma Buoni aka ugly but good. We’d say irresistible is more accurate.
These 4-ingredient cookies are one of Italy’s most beloved little treats. Flourless, chewy, chocolatey, nutty, and naturally gluten-free: they’re the kind of thing you make once and never stop making.
The base is a light, airy meringue that turns glossy in the oven and sets into craggy peaks. But the real show stopper here are the ingredients.
Alta Langa Hazelnuts from Piemonte, toasted to perfection by our guys at Terra delle Nocciole in Cravanzana. These are the star of the show: sweet, mineral, rich, crumbly, intoxicating. Just give them a rough chop and fold into whipped egg whites.
Marco Colzani’s chocolate hazelnut spread, made with 50% of those very same hazelnuts from those very same farmers. This spread has won Best Gianduja Spread in so many competitions, we’ve lost count. It adds a warm hue and an undeniable decadent touch to the recipe.
MERINGUE CHEAT SHEET: Bake a batch whenever you’ve got egg whites to spare. Don’t worry, we wrote all the tips for meringue success (like: make sure your mixing bowl is bone dry!) HERE
SERVING: Eat them solo, straight from the jar. Pair them with your coffee for some extra sweetness. Crumble them over gelato or yogurt.
STORING: Once baked, these cookies are light, like a cloud made of Piemonte’s finest ingredients. They keep their beautiful crunchy meringue texture if preserved in a tin or glass jar. If you don’t eat them all in one sitting, that is.