Monday, October 23, 2006
Mattei- Brutti ma Buoni
Here is a home version of the wonderful Brutti ma Buoni we had at Mattei.
I have some advice.. the third time is a charm usually for me.
The products we all cook with vary from place to place, egg sizes, sugar and almonds.
If you find they are spreading too much, there are several things you can do.
Lower the heat.
Add more ground almonds or some flour.
I think the Mattei version was sort of softly undercooked, rather wet still on the inside.
Let's exchange results!
Brutti ma Buoni
Almond cookies- Mattei
There are several versions of this cookie, most all almonds some with hazelnuts or walnuts added. There are two versions, soft like we had at Mattei and a twice cooked crispier version.
300 grams almonds ( toasted almonds give you a darker cookie)
30 grams bitter almonds ( or essence to taste)
70 grams rice flour ( or cake flour)
400 grams granulated sugar
6 egg whites
1.Roughly chop the almonds in the food processor with the sugar.
2.Add the flour and the egg whites, lightly beaten, one at a time.
3. Cook on baking paper for 30 minutes at 180 C.
Serve dusted with powdered sugar.
400 grams almonds, finely chopped
15 grams bitter almonds ( or add essence to taste)
300 grams sugar
5 egg whites
1. Whip the egg whites, and add the sugar slowly.
2. Fold in the chopped almonds.
3. Cook in a sauce pan over medium heat, for about 30 minutes, the mixture will brown lightly.
DO NOT STOP STIRRING.
4. Place on baking paper and bake 30 to 40 minutes at 180 C.
( leave room for spreading)