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Parmigiano Reggiano Brutti ma Buoni

Parmigiano Reggiano Brutti ma Buoni

Parmigiano Reggiano Brutti ma Buoni - the recipe for a savoury variation of Italian traditional cookies made with left over egg whites and nuts.

Course Appetiser
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Manuela Zangara

Ingredients

  • 2 egg whites
  • 120 gms – 4 ¼ oz. Parmigiano Reggiano finely grated
  • 90 gms – 3 ¼ oz. almond slivers and/or slices
  • 1 pinch salt

Instructions

  1. Beat the egg whites and salt until stiff peaks form.
  2. Carefully fold in the grated Parmigiano Reggiano and almonds.
  3. Put heaped tablespoons of the mixture on a tray covered with baking paper.
  4. Bake in a pre-heated oven at 180°C – 355°F for 15-20 minutes or until golden.
  5. Let them cool down a bit on the tray and then put them on a wire rack to cool completely.
  6. Store in an air-tight container.