Mocha Hazelnut Ugly But Good Cookies (Brutti Ma Buoni)

Mocha Hazelnut Ugly But Good Cookies (Brutti Ma Buoni) burst with crunchy hazelnut flavor and a rustic, craggy look that tastes far better than it looks. You get toasted, nutty aroma, a chewy interior, and a bittersweet chocolate hit in every bite. This Mocha Hazelnut Ugly But Good Cookies (Brutti Ma Buoni) recipe proves simple techniques deliver bakery-quality treats at home, and you can make a big batch for parties, gifts, or a cozy coffee break. If you want more bold flavor pairings, try a contrasting seafood dinner like blackened tilapia with mango salsa afterward for a fun menu contrast.

Why Make Mocha Hazelnut Ugly But Good Cookies (Brutti Ma Buoni)

You save time with a short ingredient list and minimal mixing. The method focuses on folding, not heavy creaming, so you finish quickly.

You get bold texture and flavor. Toasted hazelnuts add crunch, chocolate adds richness, and espresso sharpens the chocolate notes.

You keep costs low. Hazelnuts and chocolate stretch into many cookies, and you use common pantry items you likely already own.

You get a versatile treat. Serve these at coffee time, bring them to potlucks, or package them as gifts.

How to Make Mocha Hazelnut Ugly But Good Cookies (Brutti Ma Buoni)

You start by toasting hazelnuts to develop deep, nutty flavor. Then you remove most skins, grind the nuts with a bit of sugar and salt, and set that mixture aside. These steps build texture and balance sweetness.

Next, you whip egg whites to stiff peaks and gradually add the remaining sugar for glossy, stable meringue. After that, you fold in the ground hazelnuts, espresso powder for depth, and chopped chocolate. Finally, you portion mounds on parchment and bake until the edges turn a very faint gold. For more recipe ideas that pair well with desserts, explore the main dish category for meal inspiration.

Ingredients

For the cookies:

• 1 1/2 cups hazelnuts
• 1 cup granulated sugar, divided
• 1/4 teaspoon fine sea or table salt
• 4 large egg whites
• 2 teaspoons instant espresso powder (optional)
• 8 ounces (about 1 1/3 cups) miniature chocolate chips or bittersweet chocolate, chopped small

Directions

1. Heat oven to 350 degrees F.
2. Place hazelnuts on a baking sheet and toast in oven for 10 minutes, rolling around once to ensure they cook evenly.
3. Let cool completely.
4. Place nuts in a dishtowel and roll them around so that the skins largely come off.
5. Reduce heat to 300 degrees F.
6. Transfer toasted, peeled hazelnuts to a food processor and add 1/4 cup sugar and the salt.
7. Grind until they reach your desired consistency.
8. In a large bowl, beat egg whites with an electric mixer until very foamy.
9. Slowly pour in remaining 3/4 cup sugar, then beat until stiff peaks form.
10. Fold in nuts, espresso powder (if using), and chocolate.
11. Line two large baking sheets with parchment paper.
12. Scoop batter into 1 1/2 tablespoon mounds with space between them.
13. Bake for 25 minutes, until very faintly golden.
14. Let cool on the baking sheet for 5 to 10 minutes before transferring to racks.
15. Cookies keep at room temperature in an airtight container for a week.

How to Serve Mocha Hazelnut Ugly But Good Cookies (Brutti Ma Buoni)

Serve these cookies with strong coffee or espresso to enhance the mocha notes. Also, pair them with a scoop of vanilla or espresso gelato for contrast.

Arrange cookies on a simple platter, then dust the plate lightly with cocoa powder for a bakery-style look. For gifts, stack cookies in a box with parchment and tie with twine.

Offer small plates and napkins, because the chocolate and nut bits invite sharing.

How to Store Mocha Hazelnut Ugly But Good Cookies (Brutti Ma Buoni)

Room temperature: Store cookies in an airtight container on the counter for up to 1 week; they retain crunch and chew well.

Refrigerator: Avoid refrigerating unless your kitchen runs hot; refrigeration can dry them out.

Freezer: Freeze in a single layer on a sheet until firm, then transfer to a freezer-safe bag for up to 3 months; thaw at room temperature for 30 minutes.

Reheating: Warm briefly in a 300°F oven for 4–6 minutes to revive crisp edges, or microwave one cookie for 8–10 seconds for a soft, warm bite.

Tips to Make Mocha Hazelnut Ugly But Good Cookies (Brutti Ma Buoni)

1. Toast nuts evenly and roll them in a towel while warm to ease skin removal.
2. Use room-temperature egg whites to achieve better volume when whipping.
3. Grind nuts to a coarse meal for crunch, or finer for a smoother texture.
4. Fold gently to preserve the whipped egg whites and keep cookies light.
5. Swap miniature chips for finely chopped bittersweet chocolate for a deeper flavor.
6. If humidity affects meringue, bake on a drier day or add a few extra minutes, watching for faint gold edges.

Variations

• Double Chocolate Hazelnut: Replace half the chopped bittersweet chocolate with cocoa powder folded into the ground nuts for rich chocolate intensity.
• Orange-Mocha Twist: Add 1 teaspoon grated orange zest to the nut mixture for a bright citrus lift that complements chocolate.

FAQs

Q: Why did my egg whites not reach stiff peaks?

A: Use a clean, dry bowl and room-temperature egg whites. Also, avoid any yolk in the whites and add sugar slowly to stabilize the foam.

Q: Can I use almond flour instead of ground hazelnuts?

A: Yes, you can swap with equal weight almond flour, but expect a milder nut flavor and a slightly different texture.

Q: Can I make the mixture ahead of time?

A: You can toast and grind the nuts a day ahead and store them in an airtight container; mix and bake the meringue just before serving for best texture.

Mocha Hazelnut Ugly But Good Cookies (Brutti Ma Buoni)

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These cookies burst with crunchy hazelnut flavor, featuring a chewy interior and a bittersweet chocolate hit in every bite, perfect for coffee breaks or gifting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Italian

Calories: 120

Ingredients Method Nutrition Notes

Ingredients

  

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For the cookies

• 1.5 cups hazelnuts Toasted and peeled
• 1 cup granulated sugar, divided 3/4 cup for meringue, 1/4 cup for grinding with nuts
• 1/4 teaspoon fine sea or table salt
• 4 large egg whites Room temperature for better volume
• 2 teaspoons instant espresso powder Optional for depth
• 8 ounces miniature chocolate chips or bittersweet chocolate, chopped small

Method

 

Preparation

1. Heat the oven to 350°F (175°C).
2. Place hazelnuts on a baking sheet and toast in the oven for 10 minutes, rolling around once to ensure even cooking.
3. Let the hazelnuts cool completely.
4. Place the nuts in a dishtowel and roll them around to remove most of the skins.
5. Reduce the oven heat to 300°F (150°C).
6. Transfer the toasted, peeled hazelnuts to a food processor. Add 1/4 cup sugar and the salt, then grind until reaching desired consistency.

Meringue Making

1. In a large bowl, beat the egg whites with an electric mixer until very foamy.
2. Slowly pour in the remaining 3/4 cup sugar and continue to beat until stiff peaks form.
3. Fold in the ground hazelnuts, espresso powder (if using), and chopped chocolate.

Baking

1. Line two large baking sheets with parchment paper.
2. Scoop the batter into 1 1/2 tablespoon mounds with space between them.
3. Bake for 25 minutes, until the cookies are very faintly golden.
4. Let cool on the baking sheet for 5 to 10 minutes before transferring to racks.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 2gSodium: 40mgFiber: 1gSugar: 10g

Notes

These cookies keep well at room temperature in an airtight container for up to 1 week. For gifting, stack cookies in a box and tie with twine.

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