From EatingWell: 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.
- 2 cups whole almonds
- 1/2 cup pine nuts
- 3/4 cup sugar
- 3 large egg whites, lightly beaten
- 1/2 cup whole-wheat pastry flour or all-purpose flour
- 1/8 teaspoon salt
- Preheat oven to 350°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.
Tips & Notes
- Make Ahead Tip: Store airtight between layers of parchment paper for up to 4 days.
Per serving: 99 calories; 6 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 9 g carbohydrates; 5 g added sugars; 6 g total sugars; 3 g protein; 1 g fiber; 15 mg sodium; 86 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1 1/2 fat
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- Total Time
- More than 1 hour
- 8 or more
- Type of Dish
- Baked Goods, bars & cookies
- Ease of Preparation
- September/October 2014