Here's an interesting case of identify-the-cookie from Marcus in Oslo. Can you help him?
I'm looking for your help identifying a cookie made of almonds (I think). It is a little bit hard on the outside and soft/chewy on the inside. The cookie is dusted with sugar and it is delicious and the perfect companion to your espresso. I live in Oslo, Norway but I can't imagine that it is a local thing. The sign in front of the cookie in the cafe said Brutti ma buoni, which means something like ugly but tasty.
The nice thing about it is the soft chewy center and the sugar dusted and a little harder outside. I've seen it in two other Italian coffe shops here in Oslo. But they won't tell me anything about them. When I search the net, the result is a lot of cookies but none looking like this.
OK, cookie sleuths and Italian bakers: any ideas? Do you have a recipe for Marcus? We do want to point out this meringue-based recipe from Mario Batali:
• Ugly But Good Cookies: Brutti ma Buoni
It looks like these cookies are meringue-based, so they can be shaped very differently — flattened, peaked, squished, or mounded up.
Related: Good Question: How Can I Make Snickerdoodle Balls?
(Image: Marcus via email)