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Name: Brutti Ma Buoni - Good But Ugly Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 26
Cuisine: American
Ingredients: 1/2 ts Vanilla extract; 1 tb Unsalted butter; softened; 6 lg Egg whites -; (extra large); 1 tb All-purpose flour; 1 1/4 lb Blanched almonds; lightly; 1/2 lb Granulated sugar; 1/4 ts Ground cinnamon

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INGREDIENTS

1/2 ts Vanilla extract
1 tb Unsalted butter; softened
6 lg Egg whites -; (extra large)
1 tb All-purpose flour
1 1/4 lb Blanched almonds; lightly
1/2 lb Granulated sugar
1/4 ts Ground cinnamon

Servings

INSTRUCTIONS

Finely chop 3/4 pound of the nuts with 4 tablespoons of sugar. Roughly chop 1/4 pound of nuts, and chop the remaining 1/4 pound of nuts coarsely. Mix all the nuts together. Preheat the oven to 250 degrees. In a bowl place the egg whites and using a clean wire whisk whip the egg whites until they form soft peaks. Continue to beat and add the remaining sugar a little at a time. Then start adding the nuts a little at a time. Add the cinnamon and vanilla. Continue to mix, placing the bowl over medium heat for about 1 minute to dry out the mixture. Lightly butter and dust flour on a baking sheet, spoon 2 tablespoons of the batter to form little mounds on the sheet. Continue until you finish the batter, bake in the oven for 45 minutes. Raise the temperature to 300 degrees and bake for another 40 minutes. Remove the cookies from the sheet and allow to cool before serving. Store cookies in an airtight container for up to 2 weeks. This recipe yields 26 cookies. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David Ruggerio, "Little Italy" From the TV FOOD NETWORK - (Show # CL-9115 broadcast 04-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-04-1998 Recipe by: David Ruggerio

NOTES

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Brutti Ma Buoni - Good But Ugly Cookies

1/2 ts Vanilla extract
1 tb Unsalted butter; softened
6 lg Egg whites -; (extra large)
1 tb All-purpose flour
1 1/4 lb Blanched almonds; lightly
1/2 lb Granulated sugar
1/4 ts Ground cinnamon

Finely chop 3/4 pound of the nuts with 4 tablespoons of sugar.  Roughly chop 1/4 pound of nuts, and chop the remaining 1/4 pound of  nuts coarsely. Mix all the nuts together. Preheat the oven to 250  degrees. In a bowl place the egg whites and using a clean wire whisk  whip the egg whites until they form soft peaks. Continue to beat and  add the remaining sugar a little at a time. Then start adding the  nuts a little at a time. Add the cinnamon and vanilla. Continue to  mix, placing the bowl over medium heat for about 1 minute to dry out  the mixture. Lightly butter and dust flour on a baking sheet, spoon 2  tablespoons of the batter to form little mounds on the sheet.  Continue until you finish the batter, bake in the oven for 45  minutes. Raise the temperature to 300 degrees and bake for another 40  minutes. Remove the cookies from the sheet and allow to cool before  serving. Store cookies in an airtight container for up to 2 weeks.  This recipe yields 26 cookies.    Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David  Ruggerio, "Little Italy" From the TV FOOD NETWORK - (Show # CL-9115  broadcast 04-24-1998) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    11-04-1998    Recipe by: David Ruggerio

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Nutrition

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Serving Size: 1 Serving (31g)
Recipe Makes: 26 servings

Calories: 35
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 3.8mg		0 %
Potassium 0.8mg		0 %
Total Carbohydrate 9g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 9g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 35

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