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

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Recipe Summary

total:
1 hr 35 mins
Servings:
30
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

Make Ahead Tip: Store airtight between layers of parchment paper for up to 4 days.

Nutrition Facts

99 calories; protein 2.9g; carbohydrates 8.9g; dietary fiber 1.5g; sugars 5.6g; fat 6.3g; saturated fat 0.5g; vitamin a iu 0.8IU; folate 5.1mcg; calcium 26.3mg; iron 0.5mg; magnesium 31.8mg; potassium 88.8mg; sodium 15.4mg; added sugar 5g.
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