If you are a lover of desserts that prioritize flavor over appearance, Brutti ma Buoni may become your new favorite dessert.
These Italian cookies, translatable as “Brutti ma Buoni,” live up to their name with a rustic, irregular appearance that belies a deeply satisfying combination of toasted nuts, warm spices and airy meringue.
Perfect with a glass of wine, coffee or tea, these cookies are a staple in Italian homes, especially during the holiday season.
Why are they called Brutti ma Buoni?
The name Ugly but Good comes from the humble and unrefined appearance of these cookies.
Unlike meticulously decorated cakes, these cookies are dropped onto a baking sheet in irregular mounds, resulting in shapes that are anything but uniform.
However, their “ugly” appearance hides a good taste that surprises and delights.
Originating in northern Italy, particularly regions such as Lombardy and Piedmont, biscotti reflect the resourcefulness of Italian bakers.
Using simple, everyday ingredients such as nuts, egg whites and sugar, they created an accessible and irresistible dessert.
The focus on flavor rather than form is a testament to the Italian culinary philosophy: taste is what matters most!
Therefore, although they do not dazzle with their beauty, these cookies are proof that goodness knows no bounds.
Makes about 25 cookies
Total Time Estimate:
- Active preparation time: ~30-40 minutes
- Baking time: 40 minutes
- Cooling time: ~20 minutes
Total time: ~1.5 to 2 hours
INGREDIENTS:
- 1 1/4 cups powdered sugar
- 1/2 cup blanched, peeled, and toasted almonds
- 1/2 cup toasted hazelnuts, shelled
- 6 egg whites
- A pinch each of powdered cloves and powdered cinnamon
- 1/2 teaspoon vanillin or a few drops of vanilla extract
INSTRUCTIONS:
Preparing dried fruits
- Toast the almonds and hazelnuts to bring out their natural flavors.
- Once cooled, grind the nuts into a fine powder.
- Tip: For best results, use a mortar and pestle or, if you prefer, grind in a blender or food processor.
2. Whip egg whites to stiff peaks
- Whip egg whites in a clean, dry bowl until stiff peaks form.
- Gently add the chopped nuts, powdered sugar, spices, and vanilla, being careful not to deflate the egg whites.
3. Thicken the mixture
- Transfer the mixture to a saucepan.
- Cook over low heat, stirring gently and continuously, until the batter thickens and turns a light golden color. This will take about 30 minutes.
- Note: avoid high heat to prevent burning.
4. Preheat the oven.
- While the mixture thickens, preheat the oven to 320°F (160°C) .
- Lightly grease a cookie sheet with butter or line it with baking paper.
5. Shape the cookies.
- Using a spoon, drop small portions of dough onto the prepared baking sheet, each about the size of half a walnut. Leave a space between each drop so they can be spread out.
6. Bake
- Bake the cookies for about 40 minutes or until lightly browned and firm to the touch.
7. Cool and serve
- Allow the cookies to cool completely on the baking sheet before transferring them to a serving plate.
Tips for making perfect Ugly but Good cookies.
- Toast hazelnuts for maximum flavor
- Roasting almonds and hazelnuts enhances their natural flavor. Let them cool completely before grinding them to prevent lumps from forming.
- Grind the nuts thoroughly
- To achieve a smooth texture, grind the nuts into a fine powder. If you prefer a bit of crunch, leave a few chunks for texture. A food processor or blender works well, but they should not become an excessive paste.
- Use egg whites at room temperature
- Egg whites at room temperature whip faster and create more stable peaks, which are essential for the light and airy texture of the cookies.
- Fold gently
- When folding the nut mixture into the whipped egg whites, use a gentle motion to avoid deflating the meringue.
- Cook slowly over low heat
- When thickening the mixture on the stove, stir constantly and patiently. Slow cooking prevents the egg whites from scrambling and ensures a smooth, golden batter.
- Uniform size for even cooking
- Use a small spoon or cookie scoop to evenly distribute the batter on the baking sheet. This ensures even baking times.
- Line or grease the pan.
- To prevent sticking, use baking paper or lightly butter the baking sheet. Silicone baking mats also work well.
- Allow to cool completely
- These cookies firm up as they cool. Let them rest on the baking sheet until completely cool to prevent them from cracking or sticking.
- Store properly
- Store cookies in an airtight container to maintain their texture and freshness. They can last up to a week at room temperature.
- Creative pairings
- Although traditionally paired with red wine, these cookies also go wonderfully with espresso, cappuccino or even a dessert wine such as Vin Santo.
By following these tips, Brutti ma Buoni will always be perfect, offering the perfect balance of nutty crunchiness and light sweetness.
Nutrient Per Cookie (Approx.) Calories 55 Total Fat 3g – Saturated Fat 0.3g Cholesterol 0mg Sodium 5mg Total Carbohydrates 6g – Sugars 5g Protein 1.5g Fiber 0.5g Brutti ma Buoni Cookies
If you are a lover of desserts that prioritize flavor over appearance, Brutti ma Buoni may become your new favorite dessert.These Italian cookies, translatable as “Brutti ma Buoni,” live up to their name with a rustic, irregular appearance that belies a deeply satisfying combination of toasted nuts, warm spices and airy meringue.Notes
INGREDIENTS:INSTRUCTIONS:
- 1 1/4 cups powdered sugar
- 1/2 cup blanched, peeled, and toasted almonds
- 1/2 cup toasted hazelnuts, shelled
- 6 egg whites
- A pinch each of powdered cloves and powdered cinnamon
- 1/2 teaspoon vanillin or a few drops of vanilla extract
Preparing dried fruits
- Toast the almonds and hazelnuts to bring out their natural flavors.
- Once cooled, grind the nuts into a fine powder.
- Tip: For best results, use a mortar and pestle or, if you prefer, grind in a blender or food processor.
2. Whip egg whites to stiff peaks
- Whip egg whites in a clean, dry bowl until stiff peaks form.
- Gently add the chopped nuts, powdered sugar, spices, and vanilla, being careful not to deflate the egg whites.
3. Thicken the mixture
- Transfer the mixture to a saucepan.
- Cook over low heat, stirring gently and continuously, until the batter thickens and turns a light golden color. This will take about 30 minutes.
- Note: avoid high heat to prevent burning.
4. Preheat the oven.
- While the mixture thickens, preheat the oven to 320°F (160°C) .
- Lightly grease a cookie sheet with butter or line it with baking paper.
5. Shape the cookies.
- Using a spoon, drop small portions of dough onto the prepared baking sheet, each about the size of half a walnut. Leave a space between each drop so they can be spread out.
6. Bake
- Bake the cookies for about 40 minutes or until lightly browned and firm to the touch.
7. Cool and serve
- Allow the cookies to cool completely on the baking sheet before transferring them to a serving plate.
Tried this recipe?Let us know how it was!
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Posted on 2024-11-14
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