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Crunchy brutti ma buoni: my Italian egg white cookies, ugly but delicious... Here's a perfect recipe to use leftover egg whites!

Italian Brutti Ma Buoni Cookies

Brutti Ma Buoni: Italian egg white cookies, ugly but delicious...
Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15 cookies
Calories per serving 141 kcal

Ingredients

  • 2 egg whites at room temperature
  • 4 oz caster sugar (155 g)
  • 3 tbsp plain flour (45 g)
  • 1 tsp vanilla extract
  • 1 tsp toasted sesame oil
  • 9 oz hazelnuts or pistachios, almonds… (250 g)
  • salt

Instructions

  1. 1)  Add the nuts to a clean blender and blend them into a chunky mixture. Keep the nuts quite rough to add more crunch to your cookies.

  2. 2)  Place the blended nuts aside until needed later. Pour the egg whites in a large mixing bowl. Beat them for 2 minutes until foamy and a little glossy. Then pour in the caster sugar.

  3. 3)  Beat well again until the egg whites have thickened quite a lot but are not stiff yet. Then add the vanilla extract and the sesame oil.

  4. 4)  Beat for another minute. Sprinkle the egg whites with the plain flour and add a tiny pinch of salt as well.

  5. 5)  Beat the egg whites for another 3 minutes. Then pour in the blended nuts (keep a little aside for garnish if you like).

  6. 6)  Stir the whites with a spoon now until you get a thick and sticky chunky batter. Line a baking tray with a sheet of baking paper. Using 2 teaspoons place little dollops of the egg white batter on top of it. Sprinkle with the remaining blended nuts if you kept some aside.

  7. 7)  Then bake the cookies in a preheated oven at 325°F (160°C) for 25 to 30 minutes. Then remove the freshly baked cookies from the hot oven and place them on a wire rack to cool.

    Crunchy brutti ma buoni: my Italian egg white cookies, ugly but delicious... Here's a perfect recipe to use leftover egg whites!