Almond Cookies

Almond Cookies

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From: EatingWell Magazine, September/October 2014

The Italian name of these almond cookies, Brutti-Buoni, roughly translates to “ugly but good.” These delicious cookies are traditionally dropped directly on a cookie sheet, but shaping them as directed here gives a more elegant look. Enjoy them for dessert with an espresso.

Ingredients 30 servings

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Original recipe yields 30 servings
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  • 2 cups whole almonds
  • ½ cup pine nuts
  • ¾ cup sugar
  • 3 large egg whites, lightly beaten
  • ½ cup whole-wheat pastry flour or all-purpose flour
  • ⅛ teaspoon salt

Preparation

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  1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  2. Place almonds and pine nuts in a small baking pan and bake until fragrant, about 8 minutes. Let cool for about 5 minutes, then transfer to a food processor. Add sugar and process until the mixture resembles coarse cornmeal. Transfer to a bowl and add egg whites, flour and salt. Stir until well combined.
  3. With damp hands, roll the dough into balls about the size of a walnut (about 1 tablespoon) and place on the prepared baking sheet at least 1 inch apart. Press the top of each ball to flatten slightly, then pinch one side of the cookie so it has a cone-like shape.
  4. Bake one baking sheet at a time until the cookies are barely colored on the bottom, 12 to 14 minutes. The centers will still be moist. Transfer to a wire rack to cool completely.
  • Make Ahead Tip: Store airtight between layers of parchment paper for up to 4 days.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 99 calories; 6 g fat(0 g sat); 1 g fiber; 9 g carbohydrates; 3 g protein; 5 mcg folate; 0 mg cholesterol; 6 g sugars; 5 g added sugars; 1 IU vitamin A; 0 mg vitamin C; 26 mg calcium; 0 mg iron; 15 mg sodium; 89 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat

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