Rachel Roddy’s recipe for hazelnut biscuits — theguardian.com

Brutti ma buoni, or “ugly but good”, is the name of this week’s recipe: hazelnut and egg white biscuits. Like many edible things, their origins are disputed; it seems likely that the biscuits originated in Prato, a city and commune in Tuscany where they are also known as mandorlati di San Clemente. Wherever they originated, brutti ma buoni have migrated all over Italy and are now found in pretty much every bakery next to the soft almond biscuits, the biscuits made with wine (to dip in wine) and wisp-thin cat’s tongues.

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