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| The Afternoon Tea, Ettore Simonetti (1857-1909) |
Dear Readers,
As promised, find below the very simple recipe for our 'Brutti ma Buoni' biscuits (literally translatable as 'ugly but tasty'). I usually bake them whenever I have some leftover egg whites in the kitchen. They're ideal for tea time to accompany a sparkling conversation with your guests. Surprise your guests with these delicious biscuits, which will be ready in only 15-20 minutes.
INGREDIENTI - INGREDIENTS
300g mandorle pelate e tritate granella - 300g of peeled ground almonds
300g di zucchero - 300g white sugar
3 bianchi d'uovo - 3 egg whites
Un pizzico di cannella (a piacere) - A pinch of cinnamon (to taste)
PREPARAZIONE (English version below)
Montare l' albume e lo zucchero a neve. Quando il composto è ben sodo, aggiungere le mandorle e mescolare il tutto. Profumare a piacere con un pizzico di cannella.
Aiutandosi con un cucchiaio formare delle sfere irregolari sulla placca da forno che avrete ricoperto con carta da forno.
Cuocere in forno preriscaldato a 180°C per circa 15 minuti. Togliere quindi i vostri biscotti dal forno e lasciarli seccare. I Brutti ma Buoni durano anche tre giorni.
Buona degustazione!
PREPARATION
Beat the egg whites and the sugar until stiff picks form. When the mixture is stiff, add the ground almonds and mix everything together. Flavour to taste with a pinch of cinnamon. With the aid of a teaspoon, form irregular spheres of this mixture and place them on an oven tray that you have covered with baking paper.
Bake in preheated oven at 180 ° C for about 15 minutes. Then remove your biscuits from the oven and let them dry. The 'Brutti ma Buoni' can last for three days.
Happy tea time!
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