If you’re using raw whole nuts, roast them lightly in the preheated oven or in a dry pan on a stove top. Let cool and roughly chop in a food processor.

In a mixer bowl add egg whites and a pinch of salt. Beat slowly increasing the speed until egg whites double in size and become very foamy.

Slowly add in sugar and continue to beat until soft peaks form (see pictures).

Fold in chopped hazelnuts until combined with the meringue.

Transfer nut meringue in a stove-top pot and put it on slow heat.

Continuously stirring cook meringue for about 10 minutes until it starts to change color. It should be deep beige color and thicker than when you started cooking it.

Line baking sheet with a parchment paper.

Using a tablespoon and a teaspoon form cookies. They’ll have an irregular shape and that’s perfectly fine. Just make sure there are few small pieces sticking out from the cookie as those might burn.

Bake bruttiboni in a preheated to 275F/ 135C oven for 20-35 minutes.