Brutti boni
Brutti Boni, translating to 'Ugly but Good,' are delightful Italian cookies made with almond, egg whites, and a hint of cinnamon. Crunchy on the outside and chewy within, they’re simple to prepare and perfect for any occasion.
Cook time 25 min
Prep time 105 min
Ingredients:
1 cup almonds4 egg whites
1 tsp vanilla extract
1 tsp cinnamon
1 cup sugar
2 tbsp all-purpose white wheat flour
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.
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.
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.
Brutti boni FAQ:
Bake the Brutti Boni cookies for 15-18 minutes at 350°F (175°C), or until they are lightly golden brown around the edges.
The cookies are done when they are lightly golden brown around the edges. They will firm up as they cool, so don’t worry if they seem soft when you first take them out of the oven.
You can substitute other nuts, like walnuts or hazelnuts, for almonds, but the flavor and texture may vary. Avoid substituting the egg whites, as they are essential for the cookies' structure.
Store any leftover Brutti Boni cookies in an airtight container at room temperature to keep them fresh for up to a week.
Using almond flour is not recommended, as it will alter the texture of the cookies. The recipe calls for finely chopped almonds to achieve the desired chewiness and crunch.
Cooking 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.
Nutrition Facts
4 ServingsCalories 420kcal
Protein 11g
Carbohydrates 66g
Fiber 4.37g
Sugar 50g
Fat 16g
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