Brutti ma Buoni likewise referred to as Mandorlati di San Clemente, is an Italian cookie just like a meringue cookie only it includes nuts. It has a splendidly crisp outside with a structure that is soft and chewy. Great with a cup of tea or coffee.
About equating as "unsightly but great", this is yet another standard cookie dish that can be discovered in numerous variations throughout Italy, and although these cookies are scrumptious, they are not appropriate for making too far ahead of time, or for freezing.
The completing touch is to sprinkle a little confectioners (powdered or icing) sugar over the tops of the baked cookies. Brutti ma Buoni are at their ideally the day they are made, as their crisp outside does soften with storage.
� 1 cup hazelnuts
� 1 cup almonds
� � cup sugar
� 1 tablespoon unsweetened cocoa powder
� 1 tablespoon all-purpose flour
� 1 teaspoon vanilla extract
2. Lighly toast the almonds till they just start to handle colour.
3. Toast the hazelnuts till their skins start to divide and they start to colour.
4. Eliminate from the oven and place in a kitchen towel.
5. Rub the nuts up until their skins fall off.
6. Coarsely slice the both of nuts.
7. Decrease the oven temperature level to 160� C and gently grease 2 baking sheets.
8. Let egg whites stand up until at space temperature level, and afterwards beat them till light and foamy.
9. Include the sugar, cocoa, and flour, slowly as you remain to beat, and beat till soft peaks are formed.
10. Carefully fold in the nuts.
11. Spoon the cookies onto greased baking sheets by the teaspoonful, about 2 1/2 - 4 cm apart.
12. Bake about 25 to 30 minutes, or up until dry and firm to the touch.
13. Eliminate and put on a cake rack to cool.
The completing touch is to sprinkle a little confectioners (powdered or icing) sugar over the tops of the baked cookies. Brutti ma Buoni are at their ideally the day they are made, as their crisp outside does soften with storage.
Ingredients:
� 6 egg whites� 1 cup hazelnuts
� 1 cup almonds
� � cup sugar
� 1 tablespoon unsweetened cocoa powder
� 1 tablespoon all-purpose flour
� 1 teaspoon vanilla extract
Directions:
1. Preheat oven to 175� C.2. Lighly toast the almonds till they just start to handle colour.
3. Toast the hazelnuts till their skins start to divide and they start to colour.
4. Eliminate from the oven and place in a kitchen towel.
5. Rub the nuts up until their skins fall off.
6. Coarsely slice the both of nuts.
7. Decrease the oven temperature level to 160� C and gently grease 2 baking sheets.
8. Let egg whites stand up until at space temperature level, and afterwards beat them till light and foamy.
9. Include the sugar, cocoa, and flour, slowly as you remain to beat, and beat till soft peaks are formed.
10. Carefully fold in the nuts.
12. Bake about 25 to 30 minutes, or up until dry and firm to the touch.
13. Eliminate and put on a cake rack to cool.