Almond Cookies

Almond Cookies

0 Reviews
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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 30 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  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

Reviews 0