My 3 year old Grandson and I made these cookies together and he picked up on the name and pronounced it perfectly reminding me what they were called. I could tell he had a knack for languages so we got on youtube and now we know how to count in 4 different languages. You never know how your shows touch people. Thank you both.
Look at those little asteroids of love! 🥰 Simplicity. And freshness. The essence of Italian cuisine. Keep it simple. Italian cooking is by far the least strenuous of cuisine styles that the only possible way of messing up is to overdo it - don't! 🤣
We have cookies similar to those here in Asturias, Spain. They're usually called "Carajitos del profesor" and the main diference is that the egg whites aren't turned into a meringue but mixed directly with the hazelnut and the sugar. They're quite awesome and it makes me want to try this recipe.
@@rasmusn.e.m1064 it's a little more complex than that xD they started to b be done in a cafe called "Casa del Profesor" and one of the well known person of the town started to ask the waiters for one of this cookies as "Dame un carajo de esos", as in give me a little sh*t of those (in a funny way, not trying to be rude) so that's how they got the name.
@@ConradRotho I'd translate that more as "give me one of those little fucks" but the message is clear. 'Carajo' itself isn't an expletive but it's still an exaggerated expression, and so I don't think there's an appropriate translation to English that doesn't use cursing.
Hooray! I'm gluten free & just usually cry that I can't eat all the delicious things you cook.😉 Thank you for this cookie. I also make the almond cookies.
This channel has such a bright future. Food and history, exactly how food should be authentically introduced to someone. love how Ava and Harper seem so respectful to each other ... Love ,all the way from India ❤❤
Those look absolutely delicious and I’m thrilled they are gluten-free. I will definitely try these. Thanks so much for your wonderful channel. You 2 are the best!
One of my favorite kinds of Italian cookies to make! I’m getting my autumn baking project list together (including several types of biscotti) and will definitely include this one! These make a wonderful Christmas cookie on a platter with other types of Italian Christmas cookies.
Thank you RUclips for recommending this channel. Newly subscribed after watching a few of these and have to say love you two. Eva is an Italian who knows her mind and loves her food and heritage. I spent alot of the Covid shutdown ( and am continuing to do so ) studying the Italian language and also enjoying learning about Italian culture. Love trying these recipes and trying some of my own inventions from my own garden. Knowing how to get a good dough is really half the battle I am finding for any dish whether pizza, dessert, or pasta. Keep doing what you love, having fun and providing the great videos.
Yes!!! I’ve made these many times!! I love that you’re spreading these wonderful recipes to those who may not be Italian and/or those who may have never had them ♥️
My grandma from South Germany used to make a traditional type of cookies for Christmas that are almost 100% identical: sugar, egg whites, ground hazelnuts. I guess some things are so simple and basic that different cultures come up with it independently from each other.
I'm saving this recipe for Passover! We have similar Passover cookies which I think originated from the Italian version but replaced the hazelnut with coconut since its cheaper.
My Swiss grandmother used to make something similar at Christmastime using hickory nuts. I'm not sure if she cooked the dough first or not. They look delicious and yay! Gluten free!
Bonjour, Goodmorning Buongiorno Eva e harper dalla Francia Paris, e sempre un grande piacere di vedervi e di seguire le vostre video, un grande abbraccio a tutti due Tony de Paris France🥐☕✌️ 🗼🇫🇷
The first steps are somewhat similar to paste di mandorla. Interesting to see how sometime north and south Italy come up with similar processes. Lovely video! Grande Eva!
I like this format better for the mid-week videos. A quick taste test at the end rather than the video just ending after the food is plated. Keep up the great work! Grazie mille!
They look great, despite the name. Hope they can be made with walnuts. I’m going to try! (Speaking of Ferraro Roche, anyone try drizzling melted chocolate on them?)
all the nuts with which a flour can be made is suitable for creating brutti ma buoni, even mixed together (for example hazelnuts, walnuts and pistachio together); moreover, in the Marche we usually incorporate pieces of unground whole nuts, such as hazelnuts, almonds and pine nuts (or even unsalted peanuts; somewhere they also put cubes of candied fruit) into the dough between the first and second cooking: in this way they obtain a more crunchy consistency and an even more spectacular flavor
Thank you Eva.. Gracias..! The Spanish translation of Brutti ma Buoni..would be Bruta pero buena quite a catchy name. Looks quite easy to make. I dont have access to Hazelnuts but I do have access to California Walnuts on my end of the world. Looks so tasty. Will make them soon . Buen Apetito.
Harper & Eva thank you so much for these mid-week mini videos! I so look forward to Eva showing me these quick recipes. Eva do you have any cookie/dessert recipes that are both gluten & tree nut/peanut free? My 18 yr old son Joe is undergoing cancer treatment & it’s made his digestive tract acutely irritated. Thank you both for all the work you do!!!
I like the texture and taste of almond flour so that variation is something that looks good to try ! Harper's reaction to all of these recipes is key and its good to see you both enjoying at the end !
Wow! I've actually made these before, where I replaced the almond flour with hazelnut flour when I made my own version of amaretti cookies.. I thought came up with my own twist of a classic, but it only makes sense the Italians would think of something this amazing too!
Umm.... the cookies look like they would taste out of this world. I love meringue cookies and the hazelnuts, out of this world! Question? When I cook meringue, I normally use a double boiler. Do you think this recipe will work cooking it in a double boiler? It becomes very difficult to scorch the egg whites that way. I make a cake frosting using the double boiler and meringue and it transforms the egg whites into the sticky but stiffer mixture. Anyway, thank you for sharing this beautiful recipe. When I make it I will make it exactly as you have shown. Bon appetit!
Here in Tuscany, they are the Traditional Prato city Cookies, we call Bruttiboni (just put the two words together 😅) usually here we use almond "flower". Traditionally they come with Cantuccini di Prato (almond cookies) and you should put them into the Vinsanto (sweet "holy" wine).
Used to make a layered cake using discs of dacquoise (French, sorry) which is very similar but the nut merinque is piped or spread on a sheet tray and baked instead of cooking on the stove. One of the things that could happen is since nuts are high in fat and fat is an enemy of meringue (make sure you don't get yolk in the whites!!!) I'm surprised the whites didn't deflate more than they did. Fascinating cookies. My favorite Italian cookie with a meringue-ish texture (though there is flour in them) are Osso di Morti (aka muscardini).
Hey, I am from India and I love watching your videos. Why don't you guys give a try to Indian food. I'm sure you will love it!! And I'm really eager if Eva finds it good ❤❤.
What an interesting recipe! It seems like a macaroon basically but the cooking step is something I’ve never seen before. If you don’t cook it in between, does it just spread out?
May i please use this recipe on the recipe insert we put in all of our organic, pastured egg cartons? I’ll certainly put a reference to your Pasta Grammar channel!!! We change the recipe every month but this is simple and perfect for the upcoming season! 🙏🏼
Thanks for this recipe! I remember these from my very first visit to Italy (Firenze) back in the '90s. I'll definitely try this soon. Also, when Eva says, "don't worry guys," you know all will be right with the world ;-).
There are Christmas cookies in Germany like that. They're called Makronen. Some are with Hazelnuts, some with Almonds, but most of the time with shredded coconut. And sometimes dipped in melted chocolat. There are so many Christmas cookie recipes with egg yolks, it's great for using all the egg white.
Thank you Eva sooooo much for your gf recipe am with coeliac am also italian blood for sure and it hurts my heart not to eat pasta against my traditions,since grew up eating all kinds of pasta and now have to look the other way for pasta and desserts.blessings for you guys.
Every Christmas my favourite Italian bakery makes a dozen different types of almond cookies. I propose a new cookie recipe each week leading up to Christmas. Please and thanks. =) These look divine!
Can we replace some of the sugar with stevia? Maybe like half of the quantity? I am thinking the sugar helps with the foamy texture but I still hope lol 😅
5:22. Se non sbaglio c’è anche chi mette quella cosa tipo ostia sotto. Qui in Germania mi è capitato comunque di vedere qualche versione simile. Anche così “brutti”, ma ovviamente non buoni come quelli che hai appena sfornato. :)
Italian cookies, yayyy…. I am fascinated by this recipe. Anyone hear the baking temperature??? Usually 350 F ??? And how long to bake?? Please feel free to do more cookie videos
Two questions... I did them and they were OK, but I think I made some mistakes. How finely ground should the nuts be? I think I overdid mine - they were more of a powder/meal and not really just ground nuts. They were also hollow after they were baked - is that normal??
🤔 Harper, I think it's time to introduce Eva to the school lunch, no bake, chocolate, oatmeal cookie...I have a recipe from my Aunt, that they used in the school where I grew up... I think she might like those..ya know chocolate 😁😊
Ciao :) I love those my girlfriend makes them from time to time ( Btw shes also italian :D ) ,with that said i think ill suprise her tommorow. Thank you Eva :)
Thanks! We sold already ground hazelnuts when I worked in a gourmet store. It was always a problem of how many ounces of ground nuts equaled a cup of whole nuts. Measurement was always questionable.and confusing…. Grinding nuts at home is not easy because they become butter in a flash. So conversion of hazelnuts has always been a mystery and left some doubt and a need for clearly written measurement.
![OhGeesy x Lefty Gunplay - What It Iz [Official Music Video]](http://i.ytimg.com/vi/L0yzW9t2ixk/mqdefault.jpg)
My 3 year old Grandson and I made these cookies together and he picked up on the name and pronounced it perfectly reminding me what they were called. I could tell he had a knack for languages so we got on youtube and now we know how to count in 4 different languages. You never know how your shows touch people. Thank you both.
Look at those little asteroids of love! 🥰 Simplicity. And freshness. The essence of Italian cuisine. Keep it simple. Italian cooking is by far the least strenuous of cuisine styles that the only possible way of messing up is to overdo it - don't! 🤣
We have cookies similar to those here in Asturias, Spain. They're usually called "Carajitos del profesor" and the main diference is that the egg whites aren't turned into a meringue but mixed directly with the hazelnut and the sugar. They're quite awesome and it makes me want to try this recipe.
Professor's pricks? LOL
@@rasmusn.e.m1064 it's a little more complex than that xD they started to b be done in a cafe called "Casa del Profesor" and one of the well known person of the town started to ask the waiters for one of this cookies as "Dame un carajo de esos", as in give me a little sh*t of those (in a funny way, not trying to be rude) so that's how they got the name.
@@ConradRotho I'd translate that more as "give me one of those little fucks" but the message is clear.
'Carajo' itself isn't an expletive but it's still an exaggerated expression, and so I don't think there's an appropriate translation to English that doesn't use cursing.
@@nodezsh You're right. That's a much better translation. Thanks 😄
I love how simple she makes all the recipes look, such a natural talent and teacher, thank you so much for sharing ❤😊❤👍
Thank you!
Hooray! I'm gluten free & just usually cry that I can't eat all the delicious things you cook.😉 Thank you for this cookie. I also make the almond cookies.
Thank you for this. I'm a Celiac with a dairy allergy, so this recipe is much appreciated 😊
I just want to hear you talk all day!! The stuff you cook is great but your accent is so awesome!!
This channel has such a bright future. Food and history, exactly how food should be authentically introduced to someone.
love how Ava and Harper seem so respectful to each other ... Love ,all the way from India ❤❤
Ciao from the USA!
Those look absolutely delicious and I’m thrilled they are gluten-free. I will definitely try these. Thanks so much for your wonderful channel. You 2 are the best!
Hello I agree with you Julie, absolutely delicious 😋. Tony from Paris France 🗼
Hello Julie, i agree with you, absolutely delicious 😋, Tony from Paris France 🗼
Midweek with Eva carries me through the rest of the week. I am looking forward to making these. Sometimes ugly is beautiful! Gratzie Eva!
One of my favorite kinds of Italian cookies to make! I’m getting my autumn baking project list together (including several types of biscotti) and will definitely include this one! These make a wonderful Christmas cookie on a platter with other types of Italian Christmas cookies.
Thank you RUclips for recommending this channel. Newly subscribed after watching a few of these and have to say love you two. Eva is an Italian who knows her mind and loves her food and heritage. I spent alot of the Covid shutdown ( and am continuing to do so ) studying the Italian language and also enjoying learning about Italian culture. Love trying these recipes and trying some of my own inventions from my own garden. Knowing how to get a good dough is really half the battle I am finding for any dish whether pizza, dessert, or pasta. Keep doing what you love, having fun and providing the great videos.
Thank you!
Yes!!! I’ve made these many times!! I love that you’re spreading these wonderful recipes to those who may not be Italian and/or those who may have never had them ♥️
I so appreciate the mid-week episodes. These look delicious and I'm definitely making them. Thank you so much!
My grandma from South Germany used to make a traditional type of cookies for Christmas that are almost 100% identical: sugar, egg whites, ground hazelnuts. I guess some things are so simple and basic that different cultures come up with it independently from each other.
So grateful for this gluten free recipe having celiac disease. Looks delicious!
I'm saving this recipe for Passover! We have similar Passover cookies which I think originated from the Italian version but replaced the hazelnut with coconut since its cheaper.
😁😁😁Eva posting on my birthday is best thing ever 😁😁😍❤️
Happy birthday! Why don't you make Brutti ma Buoni for your birthday party? Super delicius biscuits!
Happy birthday! Buon compleanno!!!
happy birthday!
Happy Birthday
I love how simple the recipes are, and it is more about the technique. Love these instructional videos.
My Swiss grandmother used to make something similar at Christmastime using hickory nuts. I'm not sure if she cooked the dough first or not. They look delicious and yay! Gluten free!
Bonjour, Goodmorning Buongiorno Eva e harper dalla Francia Paris, e sempre un grande piacere di vedervi e di seguire le vostre video, un grande abbraccio a tutti due Tony de Paris France🥐☕✌️ 🗼🇫🇷
The first steps are somewhat similar to paste di mandorla. Interesting to see how sometime north and south Italy come up with similar processes.
Lovely video! Grande Eva!
I love these, the smell when you make them in the kitchen is heavenly
Grazie mille! Diggin' these 'How To' cooking videos by Eva.
My mum made these with almonds, delicious- thanks for sharing, love your channel
I like this format better for the mid-week videos. A quick taste test at the end rather than the video just ending after the food is plated. Keep up the great work! Grazie mille!
Harper us right, they’re not really brutta. I can’t wait to try. Your directions are always specific and helpful.
I love to bake, this is a must try! Thank you Eva and Harper!
They look great, despite the name. Hope they can be made with walnuts. I’m going to try! (Speaking of Ferraro Roche, anyone try drizzling melted chocolate on them?)
walnuts are fantastic for brutti ma buoni!
chocolate is ok but just a bit.
those cookies are very light so a chocolate dip could be a bit overkill
Can confirm, walnuts are also perfect... but not the chocolate im afraid. Strange i know, but its true.
Eva said pistachio, so imma going with pistachios!
all the nuts with which a flour can be made is suitable for creating brutti ma buoni, even mixed together (for example hazelnuts, walnuts and pistachio together); moreover, in the Marche we usually incorporate pieces of unground whole nuts, such as hazelnuts, almonds and pine nuts (or even unsalted peanuts; somewhere they also put cubes of candied fruit) into the dough between the first and second cooking: in this way they obtain a more crunchy consistency and an even more spectacular flavor
Love that you are doing recipes mid-week.
Thank you Eva.. Gracias..! The Spanish translation of Brutti ma Buoni..would be Bruta pero buena quite a catchy name. Looks quite easy to make. I dont have access to Hazelnuts but I do have access to California Walnuts on my end of the world. Looks so tasty. Will make them soon . Buen Apetito.
OMG….made them yesterday, but with almonds. I might reduce the sugar a little….so amazing!!!
Just made my first carbonara for my Italian/Sicilian wife. Pancetta is pretty tasty!
Thanks Eva!
Hello Cookies recipe looks super delicious have a nice day
Harper & Eva thank you so much for these mid-week mini videos! I so look forward to Eva showing me these quick recipes. Eva do you have any cookie/dessert recipes that are both gluten & tree nut/peanut free? My 18 yr old son Joe is undergoing cancer treatment & it’s made his digestive tract acutely irritated. Thank you both for all the work you do!!!
Made them this week absolutely delicious
I like the texture and taste of almond flour so that variation is something that looks good to try ! Harper's reaction to all of these recipes is key and its good to see you both enjoying at the end !
Wow Eva! I thought I have had every Italian cookie there was and my Nonna made! Will have to try these! 😋
Love you Eva! I've got hazelnut trees, and I'll definitely try this recipe as long as the squirrels don't steal all of the nuts.
Ciao Eva! Looks great, non brutto ma delizioso!
Grazie Thomas!!! ❤️❤️❤️
No wonder that when I tried to make these without a recipe they didn’t turn out well.
Thanks for the recipe.
Mmm... Grazie Eva and Harper! 🇺🇸 🇮🇹
Great video love you guy's keep the good work👍 and 100 % i will try them
Gluten free! Thank you… yo sono celiaca.
Nice recipe , looks so delicious , Thanks for sharing
Love you guys thank you!!
I always enjoy your videos. 😊
Thank you 🥰
Wow! I've actually made these before, where I replaced the almond flour with hazelnut flour when I made my own version of amaretti cookies.. I thought came up with my own twist of a classic, but it only makes sense the Italians would think of something this amazing too!
I am allergic to all nuts. Is there something else I can put instead? By the way amazing video ❤️❤️
Try coconut flakes! :)
Very interesting. Forerro roche is my fav chocolate looks bomb 🔥🤌🏼
Going to try this one today - thanks!
Video stupendo come sempre, grazie a questo canale imparo anche l'inglese , siete una bellissima coppia.Un abraccio da Genova
Grazie!!!
This recipe looks tasty. Am looking forward to making this cookie.
Umm.... the cookies look like they would taste out of this world. I love meringue cookies and the hazelnuts, out of this world!
Question? When I cook meringue, I normally use a double boiler. Do you think this recipe will work cooking it in a double boiler? It becomes very difficult to scorch the egg whites that way. I make a cake frosting using the double boiler and meringue and it transforms the egg whites into the sticky but stiffer mixture.
Anyway, thank you for sharing this beautiful recipe. When I make it I will make it exactly as you have shown.
Bon appetit!
Yeah, the double boiler should work perfectly! Let us know if you give it a shot
Eva che belli! Faresti un video su una ricetta marchigiana come gli strozzapreti o gli gnocchi con la papera?
This is a fun recipe defiantly worth trying. I think you are both great!
I remember these! Yum!
Here in Tuscany, they are the Traditional Prato city Cookies, we call Bruttiboni (just put the two words together 😅) usually here we use almond "flower". Traditionally they come with Cantuccini di Prato (almond cookies) and you should put them into the Vinsanto (sweet "holy" wine).
Used to make a layered cake using discs of dacquoise (French, sorry) which is very similar but the nut merinque is piped or spread on a sheet tray and baked instead of cooking on the stove.
One of the things that could happen is since nuts are high in fat and fat is an enemy of meringue (make sure you don't get yolk in the whites!!!) I'm surprised the whites didn't deflate more than they did. Fascinating cookies. My favorite Italian cookie with a meringue-ish texture (though there is flour in them) are Osso di Morti (aka muscardini).
Hey, I am from India and I love watching your videos. Why don't you guys give a try to Indian food. I'm sure you will love it!!
And I'm really eager if Eva finds it good ❤❤.
Hello from Melbourne Australian I’m going to make them tomorrow
Let us know!!!
What an interesting recipe! It seems like a macaroon basically but the cooking step is something I’ve never seen before. If you don’t cook it in between, does it just spread out?
Yeah, exactly. It’ll just puddle
Buonissimi !!!
May i please use this recipe on the recipe insert we put in all of our organic, pastured egg cartons? I’ll certainly put a reference to your Pasta Grammar channel!!! We change the recipe every month but this is simple and perfect for the upcoming season! 🙏🏼
Sure thing! We would love to see a pic of the carton! pastagrammar@gmail.com
@@PastaGrammar Thank you! I’ll send you a pic once I’ve designed that month’s recipe card! Thanks again. Love you both so much! 😁🙏🏼❤️
Yummmm, interesting voglio provare.
Eva, you make everything beautiful! (Even ugly cookies)
Thanks for this recipe! I remember these from my very first visit to Italy (Firenze) back in the '90s. I'll definitely try this soon. Also, when Eva says, "don't worry guys," you know all will be right with the world ;-).
Thank you for the special extra recipe during the week. Looks amazing.
What happened to Harper?
Che buoni! Mamma li chiamava: i brutteh e booneh. Alla Barese di Mola di Bari. Keep up the great work.
There are Christmas cookies in Germany like that. They're called Makronen. Some are with Hazelnuts, some with Almonds, but most of the time with shredded coconut. And sometimes dipped in melted chocolat. There are so many Christmas cookie recipes with egg yolks, it's great for using all the egg white.
Ooh I can't wait to try these!
Thank you Eva sooooo much for your gf recipe am with coeliac am also italian blood for sure and it hurts my heart not to eat pasta against my traditions,since grew up eating all kinds of pasta and now have to look the other way for pasta and desserts.blessings for you guys.
Every Christmas my favourite Italian bakery makes a dozen different types of almond cookies. I propose a new cookie recipe each week leading up to Christmas. Please and thanks. =) These look divine!
We can see how Harper's palate is "trained" because Eva starts to agree more when he said "Oh, this tastes like..."
I will make a batch soon. Thank you.
Ooooooo, I love these!
Che fortuna che ha avuto questo frolloccone americano a sposare una bella e brava italiana che cucina da Dio
Yum! I will be making these, as gluten and me seem to disagree! 🙋
Eva, how did you know I have leftover hazelnuts lying around? I have to make these!
Frothy egg whites…..meringue…..macaronage……can these cookies be speared and roasted on an open fire? Luv it.
Looks so yum! Thank you!
Eva, how about your favorite Caponata recipe?
Can we replace some of the sugar with stevia? Maybe like half of the quantity? I am thinking the sugar helps with the foamy texture but I still hope lol 😅
I wonder if I can do the same with macaron batter, it's basicly the same but with almond flour.
Wow very interesting cookies 😲 I need to try to make some 😆
Looks Delicious 😋
Gluten Free Cookies? NICE!
5:22. Se non sbaglio c’è anche chi mette quella cosa tipo ostia sotto.
Qui in Germania mi è capitato comunque di vedere qualche versione simile. Anche così “brutti”, ma ovviamente non buoni come quelli che hai appena sfornato. :)
Italian cookies, yayyy…. I am fascinated by this recipe.
Anyone hear the baking temperature???
Usually 350 F ???
And how long to bake??
Please feel free to do more cookie videos
300 20 min
There's not one thing ugly about these! More... rustic😊 lol. They look fantastic!
Great video!
I make Amaretti cookies like this for Christmas. Ricciarelli
Eva did you make Carbonara out of the egg yolks? Maybe add in some Hazelnuts just for a “Twist”……something special for Harper?
@@gianfalco8527 it was a joke did you see Sundays episode?
@@gianfalco8527 got ya'! "you twist your things, don't twist my things! go make it yourself!" come' sei dice' - PRICELESS
Two questions... I did them and they were OK, but I think I made some mistakes. How finely ground should the nuts be? I think I overdid mine - they were more of a powder/meal and not really just ground nuts. They were also hollow after they were baked - is that normal??
Nuts don’t need to be “powered” and they shouldn’t be hollow after baking… maybe you didn’t cook enough the meringue…
yummy I am from Texas
🤔 Harper, I think it's time to introduce Eva to the school lunch, no bake, chocolate, oatmeal cookie...I have a recipe from my Aunt, that they used in the school where I grew up... I think she might like those..ya know chocolate 😁😊
Ciao :) I love those my girlfriend makes them from time to time ( Btw shes also italian :D ) ,with that said i think ill suprise her tommorow. Thank you Eva :)
Question…. What is the best way to get the skins off the nuts? Thanks!
The easiest way is to buy them already peeled
Otherwise you can bake them for a bit in the oven then rub them between your hands
Thanks! We sold already ground hazelnuts when I worked in a gourmet store. It was always a problem of how many ounces of ground nuts equaled a cup of whole nuts. Measurement was always questionable.and confusing…. Grinding nuts at home is not easy because they become butter in a flash. So conversion of hazelnuts has always been a mystery and left some doubt and a need for clearly written measurement.
My favorite Italian cookie is a ball type crunchy cookie with anise flavor and covered in powdered sugar. Typically a Christmas cookie.
I know what you’re talking about, those are SOOOOO GOOD! 🤤