• Oven temperature: 275°F (135°C)

Prepare the Mixture

• Begin by grinding the toasted hazelnuts so that you have a mix of finely chopped and a few larger pieces. This is just my preference–you can grind them more finely or just chop them as you like.
• Beat the egg whites in a large bowl, preferably in a stand mixer, until you have soft peaks, then gradually add the sugar in 3 parts. Mix each addition well so the sugar incorporates, and continue to beat until stiff peaks are formed.
• Add the hazelnuts and vanilla to the stiff egg whites. Gently fold them in until you have a homogenous mixture.

Cook the Brutti Ma Buoni

• Preheat the oven to 275°F (135°C) then put the mixture into a stainless steel pot over medium heat and mix gently.
• Continue mixing over the heat for about 12 to 15 minutes or until it reaches a light golden brown color.

Bake the Cookies

• Place spoonfuls of the mixture onto a silicone lined tray. The biscotti won’t grow so you can place them relatively close together
• Bake in a preheated oven 275°F (135°C) for 30 to 35 minutes or until the cookies are dry and golden brown.
• Remove from tray and place on cooling rack, then keep in an airtight tin for best results. Serve with an espresso for a true Italian treat!