Brutti Ma Buoni
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.
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.
