“Brutti ma buoni”, also known as Mandorlati di San Clemente and Brutti ma buoni, is a type of chocolate almond-flavored biscuit made in Prato, central Italy. The name translates to “ugly but good”, damm good !
Good is an understatement, these bite size treats simply melt in the mouth and leave you hanging for more and more.
A really quick and simple recipe, anyone can turn their hand to this recipe which takes about 10 minutes to make but 12 hours before you can eat.
- Preheat your oven to 180deg C and line two baking trays with baking paper.
- Pulse 100g of roasted hazelnuts with 50g good quality dark chocolate so they are small and chunky. Careful not to over process the nuts or they get really oily.
- Beat 2 egg-whites with 110g of caster sugar until stick and glossy.
- Fold in the nuts and presto recipe complete.
- Now dollop spoonfuls of the mixture onto your baking paper and pop in the oven.
- Immediately turn off the oven and leave overnight for the biscuits to crisp up.
- Dust with cocoa powder and devour selfishly !
I will give them ago….
Kathy Nice Knice@bigpond.net.au