Almond Brutti Buoni, Leonardo

Brutti ma buoni translates as ugly but tasty in Italian but we would say buonissimi, very good. These brutti buoni biscuits may have a rough, uneven appearance, but their taste is anything but ordinary.

These artisan Tuscan biscuits, made with natural ingredients and plenty of Sicilian almonds, are a burst of delightful flavors. Perfect as an accompaniment to tea or coffee or a glass of dessert wine, or as a treat after a meal, they’re sure to bring a smile to everyone’s face.

It all began in the early 1960s, in the heart of Tuscany, when a man named Leonardo Santi began creating traditional Tuscan and Florentine biscuits and other specialties in his "forno" (bakery). Using only the finest ingredients, he sold his creations in the adjoining "bottega" (artisan shop). Word quickly spread, and people from all over the region started lining up at his door.

Leonardo was never satisfied, constantly working to improve his recipes. Legend has it that one day, by accident - rumored to involve one of his sons -he stumbled upon a unique recipe. This discovery set his creations apart from all other "fornos" and cantucci, giving birth to the secret recipes that made Leonardo’s cantucci in Florence truly unique: soft and fragrant at the same time.

The rest is history. Today, Leonardo’s legacy lives on through his son, Marco, who not only preserves his father’s cherished recipes but also continues to innovate, crafting new specialties with the same dedication to quality. Using only the finest ingredients and producing each product lovingly by hand, Marco carries forward the tradition of excellence.

This is Leonardo.