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Cookies with Nuts
Torongini (Little Nuggets, "Hard" style, twice-baked almond biscotti, without fat)
Originated from: Casacalenda, Molise, Italy
Occasion: Special events
Contributed by: Lucy Foglietta (Zia Giuseppina's recipe)

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1 cup sugar
2 eggs
1 1/2 cup flour
1 cup almonds, roasted and cut in half


Preheat oven to 275 degree F.

Beat eggs, add sugar, then flour and last almonds.

Make 4 or 5 logs and place on greased and floured cookie sheet.

Bake 1 hour on middle rack.

Slice into 1/2" strips and bake another 20 minutes on middle rack.


This recipe is from my aunt Zia Giuseppina (my mother's sister-in-law). She was also born in Casacalenda. Torongini is a biscotti that is as decadent as torrone. I made them when we had our [B&B] opening on May 1st. My guests love them when I serve them with coffee or tea. For more information visit: www.bbcanada.com/stjohnsbnb.

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