Buoni ma Brutti – a Typical Italian cookie

I love the Italian cuisine – obvious, I lived nearly all my life in this country. And additionally I worked for a long time in a pastry shop. Well that is long time ago and definitely BEFORE I got paleo.

Now I still like cookies and cakes if they are not complicated and not too sweet. Which is nearly impossible when paleo.

I few days ago I ‘stumbled’ upon a typical Italian cookie: buoni ma brutti (good but ugly). And the recipe is sooo easy that in a few minutes I got them into the oven and half an hour later they were ready.

I brought them when visiting some friends. They immediately said the cookies seem to be ‘buoni ma brutti’ but why do I bring some typical Italian cookies when I am paleo? Well, these ARE paleo.

The original recipe is made with hazelnut flour as far as I know (or roughly blended toasted hazelnuts) and already paleo. I don’t like hazelnuts too much and used instead almonds only. A few days later I had a whole batch for myself!

Try them and enjoy the faces of the others!

buoni ma brutti cookies
Brutti Ma Buoni Cookies
Print Recipe
Servings Prep Time
30 cookies 15 minutes
Cook Time
35 minutes
Servings Prep Time
30 cookies 15 minutes
Cook Time
35 minutes
buoni ma brutti cookies
Brutti Ma Buoni Cookies
Print Recipe
Servings Prep Time
30 cookies 15 minutes
Cook Time
35 minutes
Servings Prep Time
30 cookies 15 minutes
Cook Time
35 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat the oven at 160°C and put some parchment paper on the griddle.
  2. Put the almond flour, vanilla and the cinnamon in a bowl. Stir well.
  3. Beat the egg whites until stiff.
  4. Add the egg white and the honey to the flour. Stir all well.
  5. With a spoon take small amounts of the dough and place little hills on the parchment paper. Don't put them too near as they could widen a little bit. Put the chopped almonds as decoration on the top of each.
  6. Bake them for around 30 - 35 minutes or until golden.
  7. Take them out of the oven and let them cool well before moving.
Recipe Notes

They don't look beautiful but they have a soft nice taste of almond. Who doesn't like almond too much can change into walnuts or hazelnuts or mix even. In this case, if you don't find walnut/hazelnut flour, just blend walnuts/hazelnust in the blender until it comes out a kind of flour. Don't overdo it! Otherwise you will get walnut/hazelnut butter.

Instead of the cinnamon and/or vanilla use other flavors you like.

Store in a cookie box.

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4 Responses to Buoni ma Brutti – a Typical Italian cookie

  1. Di solito si dice Brutti ma buoni!!!! non buoni ma brutti!!!! comunque a parte questo sono davvero buonissimi, lo confermo!!

    • crumbs on travel says:

      Infatti, così pensavo, ma ho trovato solo il contrario. Chissà perchè… Grazie comunque dell’avvertenza.

  2. Naomi says:

    What did you do with the handful of chopped almonds at the end of the list?

    • crumbs on travel says:

      Hi Naomi, thanks for your question. I forgot: they are for decoration of each cookie. Enjoy and tell me if you liked them!

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