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Cookies with Nuts
jam biscotti
Jam Biscotti (with walnuts, vegetable oil, nutmeg and cinnamon)
Originated from: Campobasso
Occasion: anytime, with a nice capuccino and a friend
Contributed by: Rosa Battistuzzi (Fusaro)

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6 eggs
1 cup sugar
1/2 cup vegetable oil
1/2 c milk
4+ cup flour
4 tsp baking powder (magic)
1 jar jam (orange, strawberry or peach)
1/2 tsp nutmeg
2 tsp cinnamon
2 tbsp sugar
2 cups chopped walnuts


Mix the first 6 ingredients together as for a cake. Dough should be a little thick. Turn onto a floured board and kned gently adding more flour till you have a soft dough but not sticky. Divide dough into 4 equal pieces and let rest for 15-15 min.

With a rolling pin roll one piece into a rectangle about 1/2 inch thick. Spread jam generously over dough leaving a 1" border all around, then sprinkle walnuts and mixture of nutmeg cinnamon and sugar over jam.

Gently roll into a log carefully tucking in the ends and keeping the seam at bottom.

Place on cookie sheet lined with parchment paper. Repeat with the other 3 pieces. Brush tops with eggyolk wash.

Bake at 350F for about 30 min.

Allow to cool completely. Cut into 1/2" slices. Place slices back on cookie sheets and rebake till golden brown on both sides (15 min)

Let them cool and enjoy with a lovely cappuccino. They freeze very well.


Photo: Rosa Battistuzzi (Fusaro)

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