Brutti boni
Discover the delight of Brutti Boni, Italian almond cookies with a crisp exterior and a chewy center. This easy recipe combines almonds, egg whites, vanilla, cinnamon, sugar, and a touch of flour for a truly irresistible treat.
- 17 Mar 2025
- Cook time 25 min
- Prep time 105 min
- 4 Servings
- 6 Ingredients
Brutti Boni, which translates to 'Ugly but Good,' is a delicious Italian cookie known for its rustic appearance and delightful flavor. They are made with a handful of simple ingredients and are surprisingly easy to prepare. Perfectly crunchy on the outside and chewy on the inside, these cookies are sure to become a favorite treat.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- Place the almonds in a food processor and pulse until they are finely chopped. Be careful not to over-process them into almond flour; small pieces are ideal to give texture to the cookies.
- In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until they become frothy.
- Add the vanilla extract and cinnamon to the frothy egg whites, and continue to beat until the mixture is well combined.
- Slowly add the sugar to the egg white mixture while continuously beating. Continue to beat until the egg whites form stiff peaks and have a glossy appearance.
- Gently fold in the finely chopped almonds and flour into the egg white mixture using a spatula. Be careful not to deflate the egg whites too much; the goal is to keep as much air in the mixture as possible.
- Using a teaspoon or a small cookie scoop, drop mounds of the batter onto the prepared baking sheet. Space them about 1 inch apart to allow for spreading during baking.
- Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the cookies are lightly golden brown around the edges.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, your Brutti Boni cookies are ready to be enjoyed! Store any leftovers in an airtight container to keep them fresh.
Tips:
- Ensure your almonds are finely chopped or coarsely ground for the best texture.
- Whisk the egg whites until they form stiff peaks; this helps to give the cookies their structure.
- Mix the flour into the sugar gradually to avoid clumping.
- Bake the cookies until they are golden brown and crisp on the outside, but keep an eye on them to avoid over-baking.
- Allow the cookies to cool completely on the baking sheet to firm up properly.
Brutti Boni may not look like the fanciest cookies, but they pack a punch in the flavor department. With a crunchy exterior and chewy interior, these Italian delights are a perfect ending to any meal or a sweet snack throughout the day. Enjoy the simple joy of baking and sharing these cherished cookies.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 420kcal | 21% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 66g | 18% |
| Fiber 4.37g | 12% |
| Sugar 50g | 52% |
| Fat | |
| Fat 16g | 18% |
| Saturated 1.15g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.11ug | 0% |
| Choline 16mg | 3% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.48mg | 37% |
| Vitamin B3 1.25mg | 8% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.03ug | 1% |
| Vitamin C 0.03mg | 0% |
| Vitamin E 8mg | 51% |
| Vitamin K 0.26ug | 0% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.34mg | 38% |
| Iron, Fe 1.32mg | 12% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 290mg | 9% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 54mg | 4% |
| Zinc, Zn 1.05mg | 10% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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