My mother-in-law, Alberta, makes a TON of Brutti ma Buoni, every year for Christmas. Hers is a completely different recipe; one with whole eggs and a flour made from various nuts that she picks up from the butcher, only during the holiday season. They are delicious with a cup of coffee to dip them into, they are a bit crunchy, but they mean Christmas in Rome. <br /> <br />I, myself, prefer chewy cookies; always have, so I created my own recipe after baking, rebaking, adding and removing flour, looking for "authentic" other recipes, and well.. The basic recipe is eggs, nut flour, sometimes chopped nuts, sometimes chocolate. I thought that choosing a meringue base would offer the chewiest result and sandwiching the chocolate in between layers hides that ugly underside that is so touchy when making meringues.

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