Bruttiboni

<i>Bruttiboni</i>

Bruttiboni

Cookie of Italian origin

Bruttiboni, also known as mandorlati di San Clemente and brutti ma buoni (lit. 'ugly but good'), is a type of hazelnut or almond-flavoured biscuit made in Prato, Tuscany, and many other cities. These cookies are made by incorporating meringue; an egg white and sugar mixture; with roasted chopped nuts. The cookies are crunchy on the outside with a soft texture in the middle. As with many other Italian cookies, their origin is disputed but they have been made since at least the mid-1800s.

Quick Facts Alternative names, Type ...

In Prato they are often sold with biscottini di Prato.[1][2][3][4]

See also

References

  1. [1]
    "Terra di Toscana, tuscany, guide, tour, accommodation, Typical products - Brutti boni di Prato, cuisine, wine, gourmet". www.terraditoscana.com. Retrieved 2022-06-13.
  2. [2]
    "I biscotti di Prato: dagli zuccherini ai brutti boni, passando per gli amaretti".
  3. [3]
    Prato, Pubblicato da Welcome 2. "Brutti Boni: quando l'apparenza inganna". Retrieved 2022-06-13.{{cite web}}: CS1 maint: numeric names: authors list (link)
  4. [4]
    Cremona, Luigi (2004). Luigi Cremona, L'Italia dei dolci, Touring Editore, 2004, pp. 85-86. ISBN 9788836529315.


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