Brutti ma buoni, which translates to “ugly but good,” are Italian cookies that perfectly embody their name. These rustic, craggy cookies might not win any beauty contests, but one bite will tell you why they’re a beloved Italian treat. With a crispy exterior and a chewy, nutty interior, brutti ma buoni are incredibly addictive and surprisingly easy to make at home.
If you’re looking for a simple cookie recipe that will impress with its flavor, look no further! This recipe will guide you through each step, ensuring your brutti ma buoni turn out perfectly delicious, even if they’re not perfectly pretty.
Gather Your Ingredients: A Symphony of Simplicity
The beauty of brutti ma buoni lies not just in their taste but also in their simple ingredient list. You likely have most of these pantry staples on hand already!
- 1 cup (100g) blanched almonds
- 2 large egg whites
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- Optional: 1 tablespoon of Amaretto liqueur (for a more pronounced flavor)
Tools of the Trade: Keeping it Simple
You won’t need any fancy equipment to conquer these cookies. Here’s what you’ll need:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Food processor or blender
Ingredients for brutti ma buoni cookies
Let’s Bake Bruttima Buoni: A Step-by-Step Guide
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Prepare Your Workspace: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
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Pulse the Almonds: In your food processor or blender, pulse the almonds until finely ground. Be careful not to over-process them into almond butter; you want a fine, crumbly texture.
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Whip the Egg Whites: In a clean mixing bowl, use a whisk to beat the egg whites with the salt until stiff peaks form. This is crucial for achieving the cookies’ signature chewy texture.
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Fold in the Dry Ingredients: Gradually add the sugar to the beaten egg whites, whisking constantly until fully incorporated. Next, gently fold in the ground almonds and vanilla extract. If using, add the Amaretto liqueur now.
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Shape and Bake: Using a spoon or a cookie scoop, drop heaping tablespoons of the cookie dough onto the prepared baking sheet. Don’t worry about making them perfectly round; their rustic appearance is part of their charm. Bake for 20-25 minutes, or until the cookies are golden brown and firm to the touch.
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Cool and Enjoy: Let the brutti ma buoni cool completely on the baking sheet before serving. This allows them to crisp up perfectly.
Brutti ma buoni cookies on a baking sheet
Tips for Bruttima Buoni Success:
- Watch the Oven: Oven temperatures can vary. It’s always a good idea to check on your cookies a few minutes before the recommended baking time to prevent over-browning.
- Storage: Store any leftover brutti ma buoni in an airtight container at room temperature for up to 3 days.
- Nut Substitutions: You can experiment with other nuts like hazelnuts or pistachios for a different flavor profile.
FAQs About Bruttima Buoni:
- Can I use almond flour instead of grinding my own almonds? Yes, almond flour can be substituted, but using finely ground almonds will give your cookies a slightly chewier texture.
- Why are my cookies flat? If your cookies spread too much, the egg whites might not have been whipped to stiff peaks. Ensure the egg whites are at room temperature before whipping.
Conclusion: Embrace the Delicious Imperfection
Brutti ma buoni are a testament to the fact that beauty is truly in the eye of the beholder, or in this case, the taste buds! These cookies are easy to make, even for beginner bakers, and their unique flavor will have everyone asking for more. So, embrace the imperfection, and enjoy these delicious Italian treats.
Don’t forget to share your brutti ma buoni creations with us! Leave a comment below and let us know how yours turned out. Happy baking!
