Ristorante Locanda Stendhal
Ingredients and quantities

Quantities for 12 people:

  • 800g almonds
  • 800g hazelnuts
  • 20 egg whites, beaten into stiff peaks
  • 1400g icing sugar
  • 1 sachet of vanillin
  • pinch of cinnamon

For the zabaione cream

  • 15 egg yolks
  • 1 glass rum
  • 1 glass Marsala wine
  • 1 glass brandy
  • 300g sugar

Brutti ma buoni biscuits with zabaione cream

Type of recipe: Desserts

Click on the photos to enlarge

Preparation method:

Coarsely chop the hazelnuts and almonds, whisk the egg whites into stiff peaks and then put all the ingredients in a large pan. Cook over a moderate heat for 10 minutes, stirring continuously. Line a baking tray with baking paper and put the mixture obtained on it in small quenelles. Set aside for 20 minutes then bake in the oven at 140°C for 30 minutes.

For the zabaione cream: cook all the ingredients in a bain-marie, whisking vigorously for about 10 minutes.

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