Comments on: Brutti ma Buoni (Ugly But Good Cookies)

By: Tina Prestia

Tina Prestia — Tue, 27 Jan 2026 20:03:35 +0000

In reply to Susan. Hi there Susan! I’m so glad that you found my site and the name of the cookies you were looking for! They are so good. Let me know how it goes. I hope that they taste like you remember.

By: Susan

Susan — Mon, 26 Jan 2026 16:41:48 +0000

When the bakery closed that I went to as a child here on Long Island in NY, I thought I’d never see these cookies again. I never knew the name and no one ever knew what I was talking about when I tried to explain them. I recently saw them in a you tube channel and have been researching the right recipe… yours sounds like they will be perfect. Can’t wait to bake them this weekend! Thank you for such detailed instructions

By: Tina Prestia

Tina Prestia — Thu, 28 Aug 2025 16:34:59 +0000

In reply to Carmen. Hi Carmen! Thank you for the laugh!! A rock! That’s hilarious. Please let me know how they come out. As you saw in my post, I like them crisp on the outside and chewy on the inside. You’ll just have to play with the timing to make them crispy throughout. Enjoy!

By: Carmen

Carmen — Thu, 28 Aug 2025 12:03:31 +0000

Omg! I have been searching for these for 15 years. They were my absolute favorite when I was young living in Brooklyn NY! So excited to try. A friend recently brought Italian cookies from NY to me and they had only ONE in the platter! When I did a google-lense search of the cookie, it identified it as a rock! Hahaha. I’m gonna go for a super dry crunchy version! Thank you for posting this recipe.

By: Tina Prestia

Tina Prestia — Mon, 21 Oct 2024 15:02:54 +0000

In reply to Pat. Hello Pat. I’m so glad that you found them! I love them too and also initially had them without knowing their name. I hope you enjoy the recipe!

By: Pat

Pat — Sat, 19 Oct 2024 20:29:25 +0000

I can hardly believe my luck to have found this recipe after years of searching…..I did not know the name of this cookie. Having had them from a pastry shop in NY, I missed them years later.
My daughter and I are going to be trying out the recipe this Christmas.

By: Brutti ma buoni - Memorie di Angelina

Brutti ma buoni - Memorie di Angelina — Tue, 11 Jun 2024 19:58:17 +0000

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By: Tina Prestia

Tina Prestia — Wed, 11 Oct 2023 06:44:43 +0000

In reply to Rachel. Hi Rachel. I’m so pleased that the recipe worked for you. Yes, many Brutti ma Buoni cookies are crunchy throughout. You can achieve that by simply cooking them longer or maybe upping the temperature. I just love the chew so make them that way to suit my preference. Enjoy them with the almonds. They are lovely that way! Thanks for stopping by and writing!

By: Rachel

Rachel — Wed, 11 Oct 2023 02:25:09 +0000

I just got back from Italy where I tried these from a bakery in Torino. I followed your recipe exactly other than to decrease the sugar to 120g (still a little sweet for my taste) and loved the result. They are a bit different than what I had in Italy; there the cookies were drier and crunchy but equally delicious and addictive!!! I’ve never had a recipe with such great instructions and tips that it turned out on the first try. Thank you so much for your tips and tricks. I’ll be making another batch with almonds soon.

By: Tina Prestia

Tina Prestia — Thu, 10 Aug 2023 22:23:42 +0000

In reply to linda T. Hi there. Thanks for stopping by. As I mentioned in my post, there are so many different styles and preferences. Many simply whip the egg whites, add the nuts and bake. The results are different from mine, for one thing, they will be white versus brown and more crunchy like a regular meringue. When you cook them on the stovetop you develop color and if you don’t overcook them, achieve a chew. Try them both ways and see what you like. They will both be delicious but will have different consistencies and colors. Happy baking!