Bruttiboni, also called brutti ma buoni, meaning ugly but good, or even Mandorlati di San Clemente, are a type of almond-(or hazelnut-) flavoured biscuits, made with sugar and egg whites, typical of central Italy. As the name suggests, they have an irregular shape, but taste delicious! For a long time I refused to make them just because of their name: among all the existing biscuits and cookies, why making something good, yes, but looking ugly? Anyway, after tasting them, I’ve finally understood why they’re so famous: they’re DE-LI-CIOUS!! So, here you have the recipe, ready to be tested 😉
Guys, today I’m super-late, I’ve plenty of errands to run before going to the office, so I’m writing from the car: Ivano is driving, Elisa is sleeping, and I’m taking advantage of the travel to post the recipe and answer emails, I need to optimize!
Have a nice day, I’ll keep travel-working 😉
Preparation Time: 55 min.
Baking Time: 55 min.
Total Time: 1 hour and 45 min.
Whisk egg whites till stiff in a clean and dry large bowl.
Slowly add sugar and vanilla seeds, and keep whisking till getting a firm meringue.
Now add in crushed hazelnuts (or almonds, if you prefer).
Amalgate very gently, by stirring bottom-up with a wooden spoon.
Put the mixture in a heavy-based pot.
Cook on a low heat for 15-20 minutes, while stirring gently with a wooden spoon.
It will be ready when slightly brown.
Now, with a tablespoon, distribute the mixture on a pan covered with baking paper.
Bake in oven preheated at 130°C, and cook for about 35 minutes.
Let cool down before lifting from baking paper, and serve.
Nessuna ricetta simile a Bruttiboni.All Recipes, recipe by Flavia Imperatore
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