Brutti ma buoni
- 1 ¼ lb almonds
- ½ lb egg white
- 1 lb sugar
- 1 oz butter
- cinnamon to taste
- 1 package vanilla powder (or vanilla extract)
Blanch the almonds in boiling water, then roast on an oven tray and finely chop them.
Whisk the egg whites to firm peaks, add the chopped almonds, sugar, a bit of cinnamon and vanilla extract, slowly stirring with a spoon.
Put everything into a saucepan over a very low heat until it dries up, stirring continuously for about half an hour.
Butter an oven sheet and spoon small dollops onto it giving them a round shape.
Turn on the oven on a low heat (260°F), put the sheet in and bake for about 40 minutes. Take out of the oven and allow to cool.
They can be kept in tightly closed tins for some time.