Why are roasted hazelnuts the real secret behind homemade Brut ma Bun?
March is a special month: you can feel the air of renewal, not only in nature as it colors our hills in the Langhe, but also in the desire to challenge yourself in the kitchen. If you are a lover of authentic flavors, you know well that the difference between a good dessert and an unforgettable one lies entirely in the quality of the ingredients.
Today we want to reveal how to use our roasted hazelnuts to prepare the king of Piedmontese tradition: Brut ma Bun (Ugly but Good).
The hazelnut: the soul of crunchiness
First of all, don’t be misled by the name of these wonderful cookies: their irregular appearance hides a perfect balance of textures. To achieve that crumbly center and lingering aroma, understanding roasted hazelnuts and their benefits is essential.
Using our organic hazelnuts, slowly roasted, ensures:
- Unique fragrance and aroma: caramel notes that remain even after baking.
- Perfectly preserved organoleptic properties: a natural source of energy and vitamin E.
The Recipe of a True “Foodie”: Brut ma Bun Made to Perfection
If you love cooking and homemade desserts, here is the key step: do not grind the hazelnuts into flour. Hazelnuts should be coarsely chopped, because only this way will you obtain the perfect dough and that unique texture that makes Brut ma Bun so iconic in our region. Here’s what you need to do, step by step.
- Whip the egg whites with sugar until stiff peaks form.
- Add the chopped roasted hazelnuts.
- The chef’s secret: cook the mixture in a small saucepan over low heat for a few minutes before baking.
- Now shape the cookies: place small, well-spaced mounds of dough onto a baking tray lined with parchment paper.
Bake at 160°C for 25–30 minutes until perfectly crunchy.
