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.

Faith Willinger
Source: EatingWell Magazine, September/October 2014


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

  • 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.

  • 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.

  • 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 Facts

98.9 calories; protein 2.9g 6% DV; carbohydrates 8.9g 3% DV; exchange other carbs 0.5; dietary fiber 1.5g 6% DV; sugars 5.6g; fat 6.3g 10% DV; saturated fat 0.5g 2% DV; cholesterolmg; vitamin a iu 0.8IU; vitamin cmg; folate 5.1mcg 1% DV; calcium 26.3mg 3% DV; iron 0.5mg 3% DV; magnesium 31.8mg 11% DV; potassium 88.8mg 3% DV; sodium 15.4mg 1% DV; thiaminmg 3% DV; added sugar 5g.