Brutti ma buoni are sweets typical of northern Italy and particularly of the Piedmontese tradition (in the regional dialect they are called brut e bon).
They are traditionally prepared during the holiday season and are perfect to enjoy at the end of a meal, as a snack to accompany hot tea or to give to friends and relatives as a delicious Christmas gift.
Rough, irregular and not aesthetically flawless-which is why they are called ugly but good-these cookies win over young and old alike for their simplicity of execution and genuine goodness.
- 4 cups of almonds
- 1/2 cup of egg white
- 2 cups of sugar
- 1 oz butter
- cinnamon to taste
- 1 tbsp of vanilla extract or vanilla powder
Blanch the almonds in boiling water, then roast on an oven tray and finely chop them.
Whisk the egg whites to firm peaks, add the chopped almonds, sugar, a bit of cinnamon and vanilla extract, slowly stirring with a spoon.
Put everything into a saucepan over a very low heat until it dries up, stirring continuously for about half an hour.
Butter an oven sheet and spoon small dollops onto it giving them a round shape.
Turn on the oven on a low heat (260°F), put the sheet in and bake for about 40 minutes.
Take out of the oven and allow to cool.
They can be kept in tightly closed tins for some time.
Almond vanilla cookies are now ready to be served!
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