Yep that’s the name and believe me, they are GOOD!!
Brutti ma buoni…..
These gorgeous Italian biccies are sublime and they use up the egg whites from making the Pizza di Pasqua.
So it’s a win win!
Did I add super easy to make???
Allrighty!! Lets get greedyboyish………
I do add that the greedyboys ate them but as I have said prior, not keen on nuts!!
But these are good!!
Take my word ( and belly size) on this!!
There are lots of variations too , so lots of options.
What will you need???
The egg whites from the Pizza di pasqua or 6 egg whites.
1 cup of castor sugar
1 tsp vanilla essence
1 and 1/2 cups of almond meal(ground almonds) or hazelnuts.
This time I also put in 2 tsp sifted cocoa (as I saw other recipes (venetian) with it)
Beat the egg whites until stiff and peaky.
Remember no yolks, not a drop!! and dry equipment:)
Gradually add in the sugar , usually takes about 10 minutes.
Mix until fully integrated with egg whites.
Mix in the vanilla essence
Put egg white mix into a saucepan and slowly fold in the almonds and cocoa.
Preheat oven to 300 celsius.
Over a low heat on the oven, cook mix for ten minutes.
The mixture will be light brown and pull away from the sides.
Remove mix from heat and allow to cool for ten minutes.
Place in dollops on baking tray with baking paper.
Bake for 45 minutes or until lightly coloured.
Cool on racks…
Enjoy, Enjoy Enjoy!!
You can also add in citron pieces or even coconut, there is many varieties to this recipe.
Recipe adapted from “The Italian Baker’ 2nd Edition by Carol Baker.
Remember there are many varieties, so get beasty and TRY them all!!