Dish

Brutti ma buoni

Ugly but good

Brutti ma buoni are made with a simple blend of ground hazelnuts or almonds, sugar, and egg whites. The mixture is then baked until golden brown, resulting in a cookie that is crispy on the outside and chewy on the inside. These cookies are often enjoyed on their own or with a cup of coffee or tea. Brutti ma buoni are a beloved treat in Italy, and are often given as gifts during the holiday season.

European cuisine› Mediterranean cuisine› Italian cuisine

Dessert› Cookie

Origins and history

Brutti ma buoni have been a part of Italian culinary tradition for centuries, with the first recorded recipe dating back to the 19th century. These cookies were originally made by bakers in the Lombardy region of Italy, and were often served to guests as a sweet snack. Today, Brutti ma buoni are enjoyed throughout Italy and are a popular souvenir for tourists visiting the region.

Dietary considerations

Brutti ma buoni are not suitable for those with nut or egg allergies, as they contain both ground nuts and egg whites. They are also high in sugar and should be enjoyed in moderation.

Variations

There are many variations of Brutti ma buoni, with some recipes calling for the addition of chocolate or other flavorings. Some bakers also use different types of nuts, such as pistachios or walnuts, for added flavor.

Presentation and garnishing

To make Brutti ma buoni look extra festive, try dusting them with colored sugar or sprinkles. You can also wrap them in cellophane and tie with a ribbon for a cute and easy gift idea.

Tips & Tricks

When making Brutti ma buoni, be sure to use high-quality nuts for the best flavor. You can also experiment with different types of nuts or flavorings to make them more unique.

Side-dishes

Brutti ma buoni can be enjoyed on their own or with a cup of coffee or tea. They are also a great addition to a dessert platter or cookie tray. For a festive touch, try dusting them with powdered sugar or drizzling them with melted chocolate.