These morish little biscuits, a version of a traditional Italian biscuit called ‘brutti ma buoni’, meaning ‘ugly but good’. My understanding is they look a little ugly because of their cracked outer crust, but good because the interior chewy texture and taste is so good it makes up for their appearance.
- 280g/2 cups blanched almonds (almond meal for traditional method)
- 2 egg whites
- 190g/1 ½ cups icing sugar