Brutti ma Buoni cookies

The name of these cookies, Brutti ma Buoni, is translated to Ugly but Good.  Personally, I don't think that is entirely fair.  Yes, they are a little lopsided and funny looking.  But they also have a gorgeous golden cream color to them, and once in awhile you can spot an almond sticking out from the meringue shell.  Ugly in a traditional sense, possibly.  But warm and inviting none the less. And who is going to argue with a dessert that is so light you can easily eat several at once?   

 

Brutti ma Buoni Cookies

Adapted from Food Network

-Makes about 18 cookies-

Ingredients:

1/2 pound sliced almonds

1 1/4 cups sugar

4 large egg whites

1/2 tablespoon vanilla extract

1/4 teaspoon ground cinnamon

Process:

1. Preheat oven to 300 degrees.
2. Lightly toast the almonds in a skillet over medium heat.
3. In a mixing bowl or with a stand mixer, whisk the egg whites until they begin to form medium-stiff peaks.
4. Slowly add the sugar, vanilla, and cinnamon.
5. Whisk until the mixture forms medium-stiff peaks. 
6. Gently fold in the almonds.
7. Use a tablespoon to gently spoon out the mixture onto a greased cookie sheet.  Leave one inch between the cookies.  Bake for 30 minutes.
8. Remove the cookies from the oven.  Lower the temperature to 250 degrees and bake for another 10 minutes.
9. Remove cookies and let cool.

 

Ryan's rating of Brutti ma Buoni Cookies - 5

Comments

[Jeanne]

Whoa- another score of 5. Well done.