I am a baker.  I love baking and giving away baked goods to tell people how much I care about them.   There is a good chance if you know me that you have received something from my kitchen.  But baking for a friend with Celiac’s disease proves to be more difficult.  Obviously, flour is often an integral part of baked goods. For several years, my treats of choice for my friend Amy were meringues or pavlova.  And then I remembered these tasty little morsels that I had in Italy.  They are called brutti ma buoni – ugly but good – and in the true Italian way (remember that wise Tuscan?) there are only four ingredients: egg whites, sugar, hazelnuts and almond. I made a batch of these yesterday.  They are ugly which means they turned out perfectly.

Here is the recipe:

Brutti Ma Buoni

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Makes 30 cookies.

Ingredients
 ½ cup Egg whites, at room temperature
 ¾ cup Sugar
 1 cup Slivered almonds
 2 ⅓ cups Chopped hazelnuts

Directions
1

Preheat oven to 325 degrees.

2

Beat egg whites until frothy then slowly add the sugar.  Beat on high until soft peaks are formed.

3

Gently fold in nuts.

4

Pour mixture into a saucepan and cook on low, stirring constantly, until the mixture is thickened and slightly browned about 10 minutes.

5

Drop spoonfuls on a lightly greased cookie sheet, 2 inches apart.  Bake for 25 minutes. 

Ingredients

Ingredients
 ½ cup Egg whites, at room temperature
 ¾ cup Sugar
 1 cup Slivered almonds
 2 ⅓ cups Chopped hazelnuts

Directions

Directions
1

Preheat oven to 325 degrees.

2

Beat egg whites until frothy then slowly add the sugar.  Beat on high until soft peaks are formed.

3

Gently fold in nuts.

4

Pour mixture into a saucepan and cook on low, stirring constantly, until the mixture is thickened and slightly browned about 10 minutes.

5

Drop spoonfuls on a lightly greased cookie sheet, 2 inches apart.  Bake for 25 minutes. 

© L'Esperta, 2019
Brutti Ma Buoni

Tastefully yours,

Ashley

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