Register
Brutti e Buoni
Food Brutti e Buoni

Brutti e Buoni

Food
Share

Taste and atmosphere

About

A traditional almond and hazelnut biscuit born within the borders of Varese.

Flavors, dishes and restaurants

Cuisine

Meaning 'Ugly but Good' in Italian, Brutti e Buoni is one of the most characteristic treats of the Varese province. Crisp on the outside and slightly soft inside, this biscuit is famous across Italia but has been preserved with its original recipe in Varese for centuries.

Ingredients

  • 150g raw almonds
  • 150g hazelnuts
  • 200g granulated sugar
  • 4 egg whites
  • 1 teaspoon vanilla extract

Preparation

  1. Lightly toast the almonds and hazelnuts in the oven, then chop them coarsely.
  2. Whip the egg whites with sugar until stiff peaks form.
  3. Gently fold the toasted nuts and vanilla into the meringue, then heat the mixture slightly in a saucepan.
  4. Spoon dollops onto a baking sheet and bake at 150°C for about 30 minutes until dry.

Practical notes before you go

Visit

Type
Food
Tip
Menus and hours can change; confirm before you go.