Italy
Brutti e buoni
An Italian hazelnut- or almond-flavoured biscuit made with egg-white-and-sugar meringue and roasted chopped nuts, crunchy outside and soft within. Produced in Prato, Tuscany, it is also known as mandorlati di San Clemente.
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About this dish
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.