Bruttiboni Biscuit Recipe

Justin Published November 17, 2020

How To Make Bruttiboni Biscuit

This Italian biscuit may not look appealing to the eyes, but your taste buds will surely love the nutty taste from chopped almonds and hazelnuts.

Cooking: 32 minutes
Total: 32 minutes


  • 1cupegg whites
  • cupswhite sugar
  • 5⅓cupsalmondschopped, blanched
  • 2cupshazelnuts,skinned and chopped


  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Let egg whites stand until at room temperature. Beat the whites until lightly foamy.

  3. Add the sugar gradually as you beat. Beat until soft peaks are formed. Fold in the nuts.

  4. Transfer this all to a large saucepot. Cook over low heat, stirring all the time, until it thickens and turns a little brown, about 10 minutes.

  5. Spoon the cookies onto greased baking sheets by the teaspoonful, about 1 to 1-½ inches apart.

  6. Bake about 22 minutes, or until dry. Remove and place on a wire rack to cool.


  • Calories: 126.54kcal
  • Fat: 9.09g
  • Saturated Fat: 0.68g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 6.06g
  • Polyunsaturated Fat: 1.92g
  • Carbohydrates: 9.35g
  • Fiber: 2.03g
  • Sugar: 6.60g
  • Protein: 3.80g
  • Sodium: 6.91mg
  • Calcium: 39.66mg
  • Potassium: 130.49mg
  • Iron: 0.69mg
  • Vitamin A: 0.05µg
  • Vitamin C: 0.28mg
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