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"Ugly but Good" Italian cookies?

Thanks4Food Jun 5, 2013 08:19 PM

Watched the American Baking Challenge tonight as they were making cookies. I didn't catch the Italian name of the cookie one of the guys was making, but he said it meant "ugly but good." He didn't win that round, but Jeff Foxworthy loved them. I'd be interested in a recipe if anyone knows what these are.

  1. a
    Ariadanz Jun 5, 2013 08:27 PM

    Mario Batali's recipe

    http://www.foodnetwork.com/recipes/ma...

    2 Replies
    1. re: Ariadanz
      Thanks4Food Jun 6, 2013 11:40 AM

      Thanks for the recipe--and mbfant for the Italian name. Do you think I could sub almond extract for the amaretto?

      I have NEVER made anything with whipped egg whites in my life, so I'm a little nervous about it. (When I was a kid and my mom asked me to whip egg whites with the egg beater, I never had the strength to do it. So I've always avoided recipes that asked for whipped egg whites since then. Even though I do have an electric mixer now. Yes, probably an unreasonable fear...)

      1. re: Thanks4Food
        y
        youareabunny Jun 6, 2013 11:43 AM

        Use your mixer :) just make sure there are no traces of yolk or you may have a flashback

    2. mbfant Jun 5, 2013 08:48 PM

      In Italian they are called "brutti ma buoni."

      1. a
        acssss Jun 6, 2013 11:48 AM

        It's a biscotti based on hazelnuts - they are very delicious, but ugly :)

        1. Thanks4Food Jun 6, 2013 11:54 AM

          Anyone have any opinion on the method used in this recipe: http://www.joyofbaking.com/BruttimaBu... wherein she heats the sugar and egg whites in a double boiler until opaque and then beating with a mixer?

          This is otherwise a simpler recipe without the orange zest and cocoa powder, etc. But those flavors sound terrific to me. Wish I knew what the guy used on the Baking Challenge.

          2 Replies
          1. re: Thanks4Food
            EM23 Jun 6, 2013 03:39 PM

            It's interesting that your recipe, and the Batali recipe linked above, bvth include flour as an ingredient. I saved these recipes a while back, and neither one calls for flour. http://www.ricettegustose.it/Biscotti_html/Brutti_ma_buoni.html
            http://www.biggirlssmallkitchen.com/2...

            1. re: EM23
              Thanks4Food Jun 6, 2013 07:47 PM

              Here's one I just found without flour: http://www.foodandwine.com/recipes/br...

              What's got me confused is the variation in the number of egg whites in the different recipes.

          2. a
            acssss Jun 6, 2013 12:06 PM

            You can go to
            http://www.youtube.com/watch?v=ykZarr...
            where even if you don't know Italian, it is a step by step demo - and most important you can see by the likes that this was prepared correctly AND forward to the end and see how beautiful (sorry ugly) they turned out!

            5 Replies
            1. re: acssss
              Thanks4Food Jun 6, 2013 12:13 PM

              Very cool--thank you!

              I had a little trouble understanding what the guy was doing since the camera work wasn't the finest. So I watched these two videos: http://www.youtube.com/watch?v=eA4f3DxZxWA&NR=1&feature=fvwp and http://www.youtube.com/watch?v=eA4f3D...

              Both these women put the mixture on the stove after they've mixed the nuts with the egg whites, etc. Wondering why that step is necessary?

              1. re: Thanks4Food
                a
                acssss Jun 6, 2013 04:31 PM

                The step isn't necessary, but if you skip it, the cookies will have a more meringue texture and if you put the mixture on the stove, it will have a more chewy texture (my personal preference) and the latter is the more traditional way of making it (usually for even more time than she did it). Nowadays, there are many ways to make this cookie, some even change the hazelnuts for other nuts, add chocolate (like in the video you linked to) and don't heat it on the stove.
                I guess it depends on your personal preference - try to make double the amounts and then make it both ways and see which you prefer.

                1. re: acssss
                  Thanks4Food Jun 6, 2013 07:09 PM

                  I was thinking about that--trying it both ways.

                  What I'm trying to think of now is what to do with the leftover egg yolks...

                  1. re: Thanks4Food
                    weezieduzzit Jun 6, 2013 07:18 PM

                    Hollandaise sauce for an eggs benedict breakfast or over asparagus at dinner! Yum!

                    1. re: weezieduzzit
                      Thanks4Food Jun 6, 2013 07:48 PM

                      That sounds even better than the cookies. :-)

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