Bruttiboni
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 Bruttiboni | |
| Alternative names | Mandorlati di San Clemente and Brutti ma buoni |
|---|---|
| Type | Biscuit |
| Place of origin | Italy |
| Region or state | Prato or Gavirate |
| Main ingredients | Hazelnuts and/or Almonds, Meringue |
Bruttiboni, also known as Mandorlati di San Clemente and Brutti ma buoni, is a type of hazelnut or almond-flavoured biscuit made in Prato, Central Italy, and many other cities. The name translates to 'ugly but good'. These cookies are made by incorporating meringue; an egg white and sugar mixture; with roasted chopped nuts. The cookies are crunchy on the outside with a soft texture in the middle. As with many other Italian cookies, their origin is disputed but they have been made since at least the mid-1800s.
See also[]
- Cantucci
- Almond biscuit
- Macaroon
- List of pastries
Food portal
References[]
External links[]
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- Cuisine of Tuscany
- Italian desserts
- Italian pastries
- Almond cookies
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