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. Source: EatingWell Magazine, September/October 2014

Faith Willinger


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

99 calories; 6.3 g total fat; 0.5 g saturated fat; 15 mg sodium. 89 mg potassium; 8.9 g carbohydrates; 1.5 g fiber; 6 g sugar; 2.9 g protein; 1 IU vitamin a iu; 5 mcg folate; 26 mg calcium; 32 mg magnesium; 5 g added sugar;