March 24, 2016
The Cookie Monster whispered: “Brutti ma Buoni or Hazelnut Chocolate Meringue cookies make my puppet mouth water.” He begged for a second, and a third. He’s craving a chewy cookie with crunchy, toasty hazelnuts, delicious chocolate and espresso. The real question is whether to cook the Brutti ma Buoni batter prior to baking. Tradition calls for it, but today, many people (especially in North America) skip this step and bake immediately after folding the batter. I’ve had them both ways. Cooking the meringue prior to baking creates a very crispy shell and chewy centre, whereas baking directly without cooking yields a chewy cookie – top to bottom. Of the hundreds of variations of Brutti ma Buoni or Hazelnut Chocolate Meringue cookies, never omit the toasty hazelnuts. There’s nothing ugly about a cookie as delicious as this.
Just a note, this recipe doesn’t require careful weighing. Rough cup measurements work fine.
And one other thing, I adapted this recipe slightly from Deb Perelman’s recipe of The Smitten Kitchen. I really liked her approach to this Italian cookie. Thanks Deb.
The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you