When it comes to desserts, some of the most indulgent treats come in strange and unexpected packages. Take the classic German cookie, the “ugly but good” (or, in German, “hässlich aber gut”) for example. These small, non-uniform treats may not win awards for presentation, but their delightful combination of chewy meringue, toasted , and rich, dark chocolate make them a beloved treat for many.

The origins of the “ugly but good” cookie can be traced back to Germany in the early 20th century. The cookie was created by Jewish bakeries as a way to use up leftover egg whites from other baked goods. The meringue-based cookie was typically made with chopped nuts and coated in a dusting of powdered sugar, making for a sweet and satisfying snack that didn’t require any extra ingredients.

Today, the “ugly but good” cookie is enjoyed around the world, with variations made in Italy (where they are known as brutti ma buoni) and other countries. While there are many tasty versions of this cookie, those made with walnuts are perhaps the most beloved.

Walnuts are a popular nut for baking, and for good reason. Not only do they have a rich, nutty flavor that complements a variety of sweets, but they are also packed with nutrients. Walnuts are high in antioxidants and healthy fats, and studies have shown that they may help lower cholesterol levels and reduce the risk of heart disease.

When incorporated into the “ugly but good” cookie, walnuts add a satisfying crunch and depth of flavor. Toasting the nuts before adding them to the cookie dough brings out their natural oils and intensifies their taste. The meringue batter itself is made with egg whites, sugar, and a pinch of salt, whipped until stiff peaks form. The chopped walnuts are folded gently into the mixture, creating a lumpy dough that doesn’t look particularly appealing, but smells heavenly.

Once the cookies are baked, they are dusted with powdered sugar, adding a touch of sweetness to the already-sweet cookie. Some bakers also to drizzle melted chocolate over the top of the cookies, adding another layer of decadence to this already-indulgent treat.

While the “ugly but good” cookie may not win any beauty contests, its taste and texture make up for its unconventional appearance. These cookies are perfect for snacking on their own, or for pairing with a cup of coffee or tea. They also make a great homemade gift for friends and family, as they are easy to make and can be adapted to suit a variety of different tastes.

In conclusion, the “ugly but good” cookie is a testament to the fact that looks aren’t everything when it comes to delicious desserts. With their mix of sweet meringue, toasty walnuts, and rich chocolate, these cookies are a true treat for the senses. So the next time you’re looking for a new recipe to try, don’t be afraid to embrace the beauty of imperfection and give the “ugly but good” cookie a chance.

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