Brutti ma Buoni (Ugly but Tasty)

The Irresistibly Ugly-Delicious Italian Biscuits

Italy has a vast range of worldwide famous dishes and desserts but there are also plenty of less known regional delicacies. Among these, the Brutti ma Buoni or Brut e Bon (which translates into “ugly but tasty/good”) biscuits stand out with their charmingly rustic appearance and intensely satisfying flavour. These crunchy, chewy and nutty treats are a testament to the Italian tradition of transforming simple ingredients into something extraordinary. ✨

The Brutti ma Buoni recipe I’m bringing you today is in fact a family recipe specifically from the Veneto region, where I’m from. I’m not sure how it landed on our laps but my grandma, my mum and lately I have been making this recipe for years, reading it off a little piece of handwritten paper. You can’t get more traditional than that!

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Brutti ma Buoni: A Humble History

The origins of Brutti ma Buoni are a bit of a mystery, as is the case with many traditional recipes. In fact, for a very long time, I thought they were Veneti, from Veneto but, I know now that that’s not the case. So It’s generally accepted that they originated in the Piemonte region, with some claiming their birthplace to be Prato (Tuscany) where a more famous counterpart called Cantucci is made. From there they spread throughout the Italian peninsula, including Veneto!

The name Brutti ma Buoni really speaks to their unpretentious nature. These aren’t delicate, perfectly formed pastries; they’re rough, irregular, and delightfully craggy. This “ugliness,” however, is precisely what makes their unique texture and appeal irresistible. At least for me, my family and friends!

What Makes Them So Good?

The magic of Brutti ma Buoni lies in the interplay of simple, high-quality ingredients. The core components of the different regional recipes are:

Nuts: Typically almonds and hazelnuts, but sometimes pine nuts or other nuts. They provide a rich, nutty flavour and a satisfying crunch. My family recipe goes with almonds!
Sugar: An enormous amount of sugar contributes to the biscuits’ sweetness and helps create their characteristic crispness. It might not be the healthiest but it sure tastes like heaven.
Egg whites: These act as a binder and create a light and airy texture. Like a meringue!
Flavourings: Traditional we can add vanilla extract or citrus zest to enhance the flavour profile. In my family recipe we don’t add any additional flavouring, however, feel free to add a little zing with lemon zest or cinnamon!

The method of preparation is equally important. Traditionally, there are two different ways of cooking Brutti ma Buoni in Italy.

Oven-baking: This is what we’re going to use in my family recipe. The mixture is divided into lumps onto a baking tray and baked at a low temperature for a relatively long time, which dries them out and creates their signature meringue texture. Crispy outside and chewy inside!
Boiling and oven-baking: This method sees the mixture being transferred into a pot. Then gently bring to boil while continuously stirring it to form a much-dense mixture. The mixture is then baked following the method above. This makes the Brutti ma Buoni harder and heavier, almost like a hard nougat consistency similar to Torrone or Mandorlato.

Both methods will produce a delicious batch of biscuits. Just be mindful that boiling them will make them much harder to bite into!

Sources: wikipedia.org, laboratorioaltevalli.it, ciaotoscana.it, gemini.google.com,

Enjoying Brutti ma Buoni

These biscuits are incredibly versatile and can be enjoyed in a variety of ways

With coffee or tea: Their crisp texture and nutty sweetness make them a perfect accompaniment to a hot beverage.
As a dessert: Serve them on their own as a simple after-dinner treat.
With dessert wine: A classic pairing in Italy is to enjoy Brutti ma Buoni with a glass of sweet dessert wine like Vin Santo.
Crumbled over ice cream or other desserts: They add a delightful crunch and nutty flavour to other sweet treats.

Cheeky Ingredients swaps

Hazelnuts: As we mentioned above, different recipes use different nuts. My family recipe uses almonds but my second favourite to add is hazelnuts. They’re sweet, strong and earthy and make for a delicious swap! To make them even more nutty, lightly toast the hazelnuts before adding them to your recipe.
Vanilla: This is a classic Italian flavouring. Add a little splash of vanilla extract in the icing sugar to enhance the sweetness.
Lemon zest: I’m a big fan of adding lemon zest to cakes and desserts and this one is no different!
Cocoa: In my region, there are many bakeries that offer Brutti ma Buoni in their chocolate version. Super easy to make and luscious, add some cocoa powder to the icing sugar.
Cinnamon: I’m personally not too convinced by cinnamon in this recipe, BUT many Italians I know will swear by it, so experiment and see if you like it! 😉

A Less is More Lesson in Baking

Brutti ma Buoni perfectly embodies the Italian philosophy of cucina povera (poor cooking), which emphasizes making the most of simple, readily available ingredients. These biscuits are a testament to the fact that even the “ugliest” creations can be incredibly delicious. So, next time you’re looking for a satisfyingly crunchy and flavorful treat, remember the Brutti ma Buoni – you might just discover your new favourite biscuit.😉

Brutti Ma Buoni

Bean

Crunchy, nutty, and irresistibly "ugly but tasty"! Discover Brutti ma Buoni, the traditional Italian biscuits with my family recipe from Veneto. They're gluten-free and easy to make. Try them with coffee or your favourite red wine.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Cooling Time 10

Total Time 1

Course Dessert

Cuisine European, Italian

Servings 40 Meringues

Equipment

1 Big mixing bowl
1 Electric mixer
1 Spatula
1 Oven tray with baking paper
1 Oven
1 Food processor

Ingredients

300 gr Almonds
250 gr Icing sugar
150 gr Egg whites About 3 medium eggs
50 gr Cane sugar

Instructions

Put the icing sugar in the mixing bowl. Roughly grind the almonds – 2-3 pulses in the processor – and add them to the icing sugar. Mix well.
Whip the egg whites and cane sugar with an electric processor until they reach a very firm consistency. When they're ready, you should be able to cut and separate your mix with a spatula.
Add the whipped egg whites to the mixing bowl and very slowly mix the ingredients by hand with a spatula. The key is to lightly incorporate the egg whites without deflating them with a circular up-and-down movement. Don't worry if the ingredients don't fully mix, the rougher the mixture looks the better!
Once you're done mixing, you can make the meringues. Cover your oven tray with grease-proof paper and with a teaspoon pick up a full spoonful of the mixture. With another teaspoon help yourself drop the meringue onto the paper on the tray. Make sure to keep them fairly distanced as while cooking they'll grow in size!
If you have leftover mixture, cover with foil or plastic wrap and store it in the fridge. Cook all of the mixture on the day of making to ensure freshness.
Preheat the oven to 130℃ or 260℉ on static. Bake for 30-40 minutes on the middle shelf or until slightly browned and crunchy on the outside but chewy on the inside. Once fully cooked, leave to cool for 10 minutes.
They're now ready to be enjoyed!
Store in an airtight container or tin away from heat sources. Consume within 5-6 days.