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| Alternative names | Mandorlati di San Clemente, brutti ma buoni |
|---|---|
| Type | Biscuit |
| Place of origin | Italy |
| Region or state |
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| Main ingredients | Hazelnuts and/or almonds, meringue |
Bruttiboni, also known as mandorlati di San Clemente and brutti ma buoni (lit. 'ugly but good'), is a type of hazelnutoralmond-flavoured biscuit made in Prato, Tuscany, and many other cities. These biscuits are made by incorporating meringue, which is an egg white and sugar mixture, with roasted chopped nuts. The biscuits are crunchy on the outside with a soft texture in the middle. As with many other Italian biscuits, their origin is disputed, but they have been made since at least the mid-1800s.
In Prato, they are often sold with biscottini di Prato.[1][2][3][4]
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