Bruttiboni, also known as Mandorlati di San Clemente, is a type of almond-flavoured biscuit made in Prato, central Italy. Roughly translating as “ugly but good”, Brutti ma Buoni cookies are similar to a meringue cookie except that coarsely chopped nuts are folded in before baking. These cookies have a wonderfully crisp exterior with an interior that is soft and chewy. This is yet another traditional cookie recipe that can be found in many versions across Italy, and although these cookies are delicious, they are not suitable for making too far in advance, or for freezing.
- 6 egg whites
- 1 cup hazelnuts
- 1 cup almonds
- ¾ cup sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon plain flour (all-purpose flour)
- 1 teaspoon vanilla extract
- Preheat oven to 175°C
- Lightly toast the almonds until they just begin to take on colour.
- Toast the hazelnuts until their skins begin to split and they begin to colour.
- Remove from the oven and place in a kitchen towel.
- Rub the nuts until their skins fall off.
- Coarsely chop the both of nuts.
- Reduce the oven temperature to 160°C and lightly grease two baking sheets.
- Let egg whites stand until at room temperature, and then beat them until light and foamy.
- Add the sugar, cocoa, and flour, gradually as you continue to beat, and beat until soft peaks are formed.
- Gently fold in the nuts.
- Spoon the cookies onto greased baking sheets by the teaspoonful, about 2½ - 4 cm apart.
- Bake about 25 to 30 minutes, or until dry and firm to the touch.
- Remove and place on a wire rack to cool.