Recipe Brutti ma Buoni
Classic small pastries from Piedmontese cuisine. Brutti ma boni : Not good looking but tasty
Ingredients:
- 125g PGI toasted hazelnuts from Piedmont*
- 100g powdered sugar
- 2–3 egg whites (3 small or 2 large)
- Optional: a few drops of vanilla extract
* Products available at MO Tra Mozzarelle & Olive
- Coarsely chop the toasted hazelnuts in a blender; ideally, you want a mixture that is half powder and half granules. Set aside.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gradually add the powdered sugar to the egg whites while continuing to whisk.
- Fold the organic PGI toasted hazelnuts from Alta Langa into the mixture.
- Cook the mixture in a saucepan over low heat for 10–15 minutes, stirring gently. It is normal for the mixture to stick slightly to the bottom, but it must not burn.
- Once the mixture has dried out and started to turn a light hazelnut color, remove it from the heat.
- Using two spoons, shape the mixture into cherry-sized mounds.
- Place them on a baking sheet lined with parchment paper, spacing them 3 cm apart.
- Bake in a preheated conventional (static) oven at 160°C on the middle rack for 25 minutes.
- Remove from the oven, let cool, and enjoy.
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