Don't judge on first appearances. It is a good habit, especially when it comes to products destined to delight our palates. One of the traditional Langhe Monferrato Roero biscuits teaches us this. It is a bit patchy, we could almost say ungainly, but one bite is enough to discover its deliciousness and uniqueness. It is no coincidence that in the local dialect they are called ""Brŭt ma Bon"", literally ""ugly, but good"" and are traditional local dry pastries made with simple and genuine ingredients that may partially change depending on the village. Their irregular shape is a trademark and they are only made by hand using recipes that have been handed down from generation to generation. The ingredients are very few, the ability to process them perfectly makes the difference. We are in Piedmont, so here the traditional version uses hazelnuts combined with caster sugar, egg white and vanilla. They can also be flavoured with cinnamon or chocolate if desired. The result? A delicious, crumbly biscuit with a very light consistency, with a soft interior that melts in the mouth like meringues, but with the flavours of the ""tonda e gentile delle Langhe"" hazelnut grain.
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