{"version":"1.0","provider_name":"Delicious Recipes","provider_url":"https:\/\/www.gzrecipes.com\/en","author_name":"atavolacontea","author_url":"https:\/\/www.gzrecipes.com\/en\/author\/atavolacontea\/","title":"UGLY BUT GOOD ALMOND COOKIES - Delicious Recipes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"b8KZiWBUOK\"><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=b8KZiWBUOK\" width=\"600\" height=\"338\" title=\"&#8220;UGLY BUT GOOD ALMOND COOKIES&#8221; &#8212; Delicious Recipes\" data-secret=\"b8KZiWBUOK\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!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);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/2\/2026\/04\/UGLY-BUT-GOOD-ALMONDS-COPY-FB-7-69d273687deb49-80429684.jpg","thumbnail_width":640,"thumbnail_height":436,"description":"UGLY 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."}