 Bruttiboni | |
| Alternative names | Mandorlati di San Clemente and Brutti ma buoni |
|---|---|
| Type | Biscuit |
| Place of origin | Italy |
| Region or state | Prato or Gavirate |
| Main ingredients | Hazelnuts and/or Almonds, Meringue |
Bruttiboni, also known as Mandorlati di San Clemente and Brutti ma buoni, is a type of hazelnut or almond-flavoured biscuit made in Prato, Central Italy, and many other cities. The name translates to 'ugly but good'. 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.
In Prato they are often sold with Biscottini di Prato.[1][2][3][4]
See also
References
- ↑ "Terra di Toscana, tuscany, guide, tour, accommodation, Typical products - Brutti boni di Prato, cuisine, wine, gourmet". www.terraditoscana.com. Retrieved 2022-06-13.
- ↑ "I biscotti di Prato: dagli zuccherini ai brutti boni, passando per gli amaretti".
- ↑ Prato, Pubblicato da Welcome 2. "Brutti Boni: quando l'apparenza inganna". Retrieved 2022-06-13.
{{cite web}}: CS1 maint: numeric names: authors list (link) - ↑ Cremona, Luigi (2004). Luigi Cremona, L'Italia dei dolci, Touring Editore, 2004, pp. 85-86. ISBN 9788836529315.
External links
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