About this recipe:These delicious biscuits are known as brutti ma buoni - Italian for 'ugly but good'. They are almond biscuits with a lumpy and irregular shape, which happen to be gluten-free. Enjoy with a cup of tea or coffee.
600g blanched almonds, toasted
500g caster sugar
250g egg whites (about 7)
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Chop almonds finely.
Beat egg whites to stiff peaks and add to almonds.
Add sugar, cinnamon and vanilla.
Pour in a saucepan and cook on low heat for about 20 minutes or until it doesn't stick to the pan, mixing constantly with a wooden spoon.
Pour spoonfuls on a lined baking tray, giving them an irregular shape.