Brutti ma buoni
(Redirected from Bruttiboni)
 | |
| Alternative names | Mandorlati di San Clemente |
|---|---|
| Type | Biscuit |
| Place of origin | Italy |
| Main ingredients | Hazelnuts and/or almonds, meringue |
Brutti ma buoni (lit. 'ugly but good'), also known as mandorlati di San Clemente, is a type of hazelnut or almond-flavoured biscuit produced in Prato, Tuscany, and many other cities. These biscuits are made by incorporating meringue, which is an egg white and sugar mixture, with roasted chopped nuts. Brutti ma buoni are crunchy on the outside with a soft texture in the middle. Their origin is disputed, but they have been made since at least the mid-1800s.[citation needed]
In Prato, they are often sold with biscottini di Prato.[1][2][3][4]
See also
[edit]
References
[edit]- ^ "Terra di Toscana, tuscany, guide, tour, accommodation, Typical products - Brutti boni di Prato, cuisine, wine, gourmet". www.terraditoscana.com (in Italian). Archived from the original on 7 November 2014. Retrieved 13 June 2022.
- ^ "I biscotti di Prato: dagli zuccherini ai brutti boni, passando per gli amaretti" (in Italian). 6 June 2013.
- ^ "Brutti Boni: quando l'apparenza inganna". Welcome 2 Prato (in Italian). 2 February 2007. Retrieved 13 June 2022.
- ^ Cremona, Luigi, ed. (2004). L'Italia dei dolci (in Italian). Milan: Touring Editore. pp. 85–86. ISBN 88-365-2931-3.
External links
[edit]
Wikimedia Commons has media related to Brutti ma buoni.
 | This Italian dessert–related article is a stub. You can help Wikipedia by expanding it. |