1.0Delicious Recipeshttps://www.gzrecipes.com/enatavolaconteahttps://www.gzrecipes.com/en/author/atavolacontea/rich600338<blockquote class="wp-embedded-content" data-secret="VDidCiezK2"><a href="https://www.gzrecipes.com/en/atavolacontea/ugly-but-good-almond-cookies/">UGLY BUT GOOD ALMOND COOKIES</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/atavolacontea/ugly-but-good-almond-cookies/embed/#?secret=VDidCiezK2" width="600" height="338" title="“UGLY BUT GOOD ALMOND COOKIES” — Delicious Recipes" data-secret="VDidCiezK2" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/04/UGLY-BUT-GOOD-ALMONDS-COPY-FB-7-69d273687deb49-80429684.jpg640436UGLY BUT GOOD ALMOND COOKIES After days spent baking strudels, frying mushrooms and cooking creams, as usual I had a ton of egg whites left over! To be honest, I used to pour them down the sink; I felt bad but really didn't know how to reuse them. Truth is, their slightly "lepegosa" (slimy and sticky, editor's note) texture, as we say in Genoa, even disgusted me a little. Then, with my passion for cooking, the reading of countless books, and meetings with other food bloggers, a world opened up... of recipes, I mean. There were many preparations I'd never even tried thinking they were difficult and beyond me, but once I tried I realized they were actually quite doable. One of these that gave me considerable satisfaction and joy because they were my favorite treats as a child are the "brutti ma buoni." Meringue-based cookies, crisp and crunchy, typical of the Piedmont and Lombardy traditions, irregular in shape and therefore unfairly called ugly. What I'll prepare today is an almond variation, which I adore, lightly toasted. You'll bake "brutti ma buoni" that are both crunchy and melt-in-your-mouth, irresistibly good. Oh, I almost forgot, these sweets are obviously gluten-free.