Italian

Brutti ma Buoni

Name: Brutti ma Buoni
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 36 servings
Ingredients: 7 egg whites (cold); 1/2 teaspoon cream of tartar; 2 cups granulated sugar; 1 tablespoon vanilla extract; 4 Cups nuts -- toasted lightly (I like using a mixture of pecans, walnuts, and pistachios)

There are many versions of this delicious cookie. The first time I had them was in Positano, Italy. They were so good, we ate them for breakfast.

By Chef Laura Bonicelli

almondspinenutspistachioswalnuts

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Servings

36 servings

Ingredients

7 egg whites (cold)
1/2 teaspooncream of tartar
2 cupsgranulated sugar
1 tablespoonvanilla extract
4 Cupsnuts -- toasted lightly (I like using a mixture of pecans, walnuts, and pistachios)

Instructions

1
Preheat oven to 300° F.
2
Line baking sheet with parchment paper.
3
Pulse the toasted nuts ten times to break them up. You want them in pieces - not fine. Cool completely.
4
In a large mixer bowl, beat egg whites at medium-high speed (add in cream of tartar) until stiff peaks form. Slow speed to medium and slowly add in sugar, then vanilla. Beat until just combined. Gently fold in nuts to combine. Drop in 1/8 cup mounds onto parchment.
5
Bake for 20 minutes or until cooked through but still chewy.
6
Turn off the oven and leave the door open to allow the oven to cool for a dryer cookie.

Nutrition (per serving)

132

Calories

Protein

13g

Carbs

Fat

Fiber

10mg

Sodium