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Bruttiboni, also known as Mandorlati di San Clemente and Brutti ma buoni, is a type of hazelnut or almond-flavoured biscuit made in Prato, Central Italy, and many other cities. The name translates to 'ugly but good'. These cookies are made by incorporating meringue; an egg white and sugar mixture; with roasted chopped nuts. The cookies are crunchy on the outside with a soft texture in the middle. As with many other Italian cookies, their origin is disputed but they have been made since at least the mid-1800s. In Prato they are often sold with Biscottini di Prato.

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rdfs:label
  • Bruttiboni (en)
  • Brutti ma buoni (fr)
  • Brutti e buoni (it)
  • 브루티 마 부오니 (ko)
rdfs:comment
  • Bruttiboni, also known as Mandorlati di San Clemente and Brutti ma buoni, is a type of hazelnut or almond-flavoured biscuit made in Prato, Central Italy, and many other cities. The name translates to 'ugly but good'. These cookies are made by incorporating meringue; an egg white and sugar mixture; with roasted chopped nuts. The cookies are crunchy on the outside with a soft texture in the middle. As with many other Italian cookies, their origin is disputed but they have been made since at least the mid-1800s. In Prato they are often sold with Biscottini di Prato. (en)
  • 브루티 마 부오니(이탈리아어: brutti ma buoni)는 아몬드 맛이 나는 비스킷으로 이탈리아의 중부 도시인 프라토에서 유래했다. (ko)
  • I brutti e buoni, anche conosciuti come brutti ma buoni, sono un dolce diffuso in più parti d'Italia. Trattasi di biscotti secchi e informi ottenuti da un impasto di nocciole e/o mandorle, zucchero, albume d'uovo e vaniglia. (it)
  • Les brutti ma buoni ou bruttiboni sont des biscuits secs italiens produits dans la région de Prato, en Toscane. Ils sont aussi appelés bruttiboni ou « amande de San Clemente ». À base de noisettes ou d'amandes et de blancs d'œufs en neige, leur nom, qui signifie littéralement « laids mais bons », leur vient de leur forme irrégulière. (fr)
foaf:name
  • Bruttiboni (en)
name
  • Bruttiboni (en)
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  • http://commons.wikimedia.org/wiki/Special:FilePath/Brutti_ma_buoni.jpg
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  • Mandorlati di San Clemente and Brutti ma buoni (en)
caption
  • Bruttiboni (en)
country
main ingredient
  • Hazelnuts and/or Almonds, Meringue (en)
region
  • Prato or Gavirate (en)
type
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  • Bruttiboni, also known as Mandorlati di San Clemente and Brutti ma buoni, is a type of hazelnut or almond-flavoured biscuit made in Prato, Central Italy, and many other cities. The name translates to 'ugly but good'. These cookies are made by incorporating meringue; an egg white and sugar mixture; with roasted chopped nuts. The cookies are crunchy on the outside with a soft texture in the middle. As with many other Italian cookies, their origin is disputed but they have been made since at least the mid-1800s. In Prato they are often sold with Biscottini di Prato. (en)
  • Les brutti ma buoni ou bruttiboni sont des biscuits secs italiens produits dans la région de Prato, en Toscane. Ils sont aussi appelés bruttiboni ou « amande de San Clemente ». À base de noisettes ou d'amandes et de blancs d'œufs en neige, leur nom, qui signifie littéralement « laids mais bons », leur vient de leur forme irrégulière. Il s'agit d'une sucrerie typique de Prato et d'ailleurs, souvent vendue avec des biscuits de Prato. Ils sont la plupart du temps parfumés avec de l'amande amère et du citron, façonnés en boules inégales puis cuits au four sur plaque mince. Dans certaines recettes, ils sont saupoudrés de sucre glace. (fr)
  • 브루티 마 부오니(이탈리아어: brutti ma buoni)는 아몬드 맛이 나는 비스킷으로 이탈리아의 중부 도시인 프라토에서 유래했다. (ko)
  • I brutti e buoni, anche conosciuti come brutti ma buoni, sono un dolce diffuso in più parti d'Italia. Trattasi di biscotti secchi e informi ottenuti da un impasto di nocciole e/o mandorle, zucchero, albume d'uovo e vaniglia. (it)
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  • Mandorlati di San Clemente and Brutti ma buoni (en)
ingredient name (literal)
  • Hazelnuts and/orAlmonds,Meringue
country
ingredient
region
type
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