| Bruttiboni | |
| Alternate Name: | Mandorlati di San Clemente, brutti ma buoni |
| Country: | Italy |
| Region: | |
| Type: | Biscuit |
| Main Ingredient: | Hazelnuts and/or almonds, meringue |
Bruttiboni, also known as mandorlati di San Clemente and brutti ma buoni, is a type of hazelnut or almond-flavoured biscuit made in Prato, Tuscany, and many other cities. These biscuits are made by incorporating meringue, which is an egg white and sugar mixture, with roasted chopped nuts. The biscuits are crunchy on the outside with a soft texture in the middle. As with many other Italian biscuits, 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.[1] [2] [3] [4]