THE ugly but good almond biscuits are delicious biscuits with an irregular and crunchy surface and a crumbly and irresistible interior.
These sweets, known for their texture and a not particularly beautiful appearance (hence their ironic name), have rather ancient gastronomic origins, with variations that span the entire peninsula, particularly in the regions of Northern Italy. These variations are especially in the choice of nuts. For my version of the ugly but good I chose the blanched almonds*.
The original recipe appears to come from Lombardy, but similar versions are also found in Piedmont and Tuscany. In Piedmont, for example, they are made with hazelnut flour, enhancing the local production of this fruit.
The ugly but good almonds are perfect to accompany afternoon tea, for one breakfast full of energy or as a light and delicious end to a meal and can be kept crunchy and crumbly for several days in an airtight container at room temperature.