"Bruiti Ma Buoni" means ugly but good in Italian. That is supposed to be the idea behind these cookies. They are supposed to be lumpy and ugly, and really tasty.
Um, yeah.
I saw these cookies on an episode of "David Rocco's Italy" and I thought they looked awesome. Simple, easy ingredient list, pretty much all stuff I already had in the house! And, since they are an Italian thing, they qualified for the International Desserts series.
I have no real idea what happened to these. I followed the directions, I swear! But, the first batch I baked for the recommended time and they were totally burnt. So the next batch I baked less, and those, and the ones after them, totally stuck to the pan. That's why the photo is so bad, and why they are still on the pan in the photo. I peeled a couple of them off to eat, and they were okay, but not anything great. Sort of disappointing, actually.
So, I'm going to give you the recipe, and you can make them if you want, but I'm not actually going to recommend them.
Brutti Ma Buoni
Source: Cooking Channel
Ingredients
6 egg whites
1 cup toasted hazelnuts, coarsely chopped
1 cup toasted almonds, coarsely chopped
3/4 cup sugar
1 tablespoon cocoa powder
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
1 tablespoon amaretto
Directions
Preheat the oven to 350 degrees. Line two baking sheets with parchment, or butter and flour them.
In a bowl, beat the egg whites until soft peaks form. Gently fold in the hazelnuts, almonds, sugar, cocoa powder, vanilla and amaretto until all ingredients are evenly distributed.
Spoon blobs of batter onto prepared baking sheets, leaving approximately 1-inch between each cookie. Bake 30 minutes (um, don't do that), or until firm to the touch. If you prefer chewier cookies, underbake them slightly. Remove the cookies to a wire rack and lest rest for 30 minutes, or until cooled.
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