These biscotti (cookies) are delicious. Very easy to make and, honestly, not “ugly” at all! ;) Their name in Italian is Brutti Ma Buoni, which means Ugly But Good. I think they are adorable, and yes, definitely good! They originate in the northern regions of Italy, supposedly in Tuscany first and then northwards, and they are naturally gluten-free! I have included some in-progress images to make it easier to visualize how to prepare them. Buon Appetito!

INGREDIENTS:

• Egg whites from 7 medium sized eggs (150 grams) (make sure they are at room temperature)

• 300 grams of coarsely chopped hazelnuts or almonds (3 cups) (use whole unflavored toasted nuts and pass them through a food processor to chop them)

• 1 fresh vanilla bean or half a teaspoon of pure vanilla extract (the real stuff, please, no imitations)

• 200 grams of sugar (2 cups)

PROCEDURE:

• Use an electric mixer to turn the egg whites into stiff peaks (whisk the room temperature egg whites on high for about 5 minutes)

• Add all of the sugar to the stiff peak egg whites little by little

• Continue to whisk (bon on medium speed) for another 5 minutes (until the peeks are VERY stiff - see the first image above)

• Use a food processor to chop up the hazelnuts of almonds (they should be unflavored and already toasted) (see the second picture above)

• Gently pour the nuts into the egg whites and use a soft spatula to GENTLY fold the nuts into it (see the third and fourth picture above)

PROCEDURE CONTINUED:

• Transfer the egg white/nut mixture into a shallow non-stick pan over low heat

• You will be essentially cooking the egg whites (the meringue) from the fluffy mixture in the fifth picture above, all the way to a darker and more compact mixture in the seventh picture above… Make sure you cook this on very low heat. use a soft spatula to constantly turn the meringue to not burn it. Give yourself a good 10 to 15 minutes to get to that final consistency. Some of it will stick to the pan, but its ok, as long as it does not burn

• Once the meringue is cooked and darker and more compact, use two spoons to help you make dollops of cookies (see the eighth picture above) and place them onto a baking sheet lined with parchment paper or silicone non stick pad

• Bake in the oven for 45 minutes (the oven temperature must be 275 degrees - a very low slow baking process)

• The Brutti Ma Buoni are ready when they hold their shape but are still nice and spongy… so delicious!

• The cookies last about one week in an airtight container (I am not sure they will last one week in a box though haha)