Bruttiboni
 | |
| Alternative names | Mandorlati di San Clemente, brutti ma buoni |
|---|---|
| Type | Biscuit |
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Hazelnuts and/or almonds, meringue |
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 biscuits are made by incorporating meringue, which is an egg white and sugar mixture, with roasted chopped nuts. The biscuits are crunchy on the outside with a soft texture in the middle. As with many other Italian biscuits, 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[edit]
References[edit]
- ^ "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[edit]
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