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Cookies with Nuts
Papatelle Molisana
Papatelle Molisana (using flour, sugar, vegetable oil, roasted almonds, lemon and orange zest)
Originated from: Campobasso, Molise, Italy
Occasion: Any time & special times
Contributed by: Maria (her mother-in-law's recipe)

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2 cups flour
3 extra large eggs
1 cup sugar*
1/4 cup vegetable oil, preferably canola
1/4 teaspoon vanilla extract
1 cup roasted whole almonds with skin
Finely grated zest of 1 small lemon
Finely grated zest of 1 small orange

For topping (unbaked logs)
Table sugar

*The original recipe called for 1 cup honey, but sugar was substituted as honey produces papatelle that are very hard (True jaw-breakers) while sugar does not. Dried cranberries can also be added to this recipe, making the papatelle more decorative.


Preheat oven. If one has a convection oven turn to 375 F. degrees; if one has a regular oven preheat oven to 400 F. degrees.

Place rack in the middle.

Line the cookie sheet with parchment paper.

Beat the eggs and sugar till frothy (Do not cream the mixture).

Add vegetable oil and beat.

Add vanilla extract.

Add roasted almonds and using a wooden spoon blend well.

Add flour and using a wooden spoon blend very well.

Divide the resulting dough into 3 portions.

Form the portions into 3 long, thin biscotti-style logs about 11 inches long, 2 inches wide and 1 inch high (If the dough is too sticky to shape dampen your hands with a touch of water -- but not too much water or the exterior of the logs will get damaged).

Place the logs on the cookie sheet lined with parchment paper.

With the palms of your hands flatten the logs a little.

Make a thick mixture (syrup-like consistency) with a bit of water and a bit of table sugar and then spread this sugary mixture on the top of the logs (using a spoon or a pastry brush).

Bake for about 10 to 12 minutes.

Keeping the papatelle on the middle rack, turn on the broiler, and broil (at 450 F degrees if possible) for about 3 to 4 minutes, keeping an eye that the papatelle do not over-cook.

Remove the papatelle from the oven.

Cool for five minutes.

Discard the parchment paper from under the baked logs.

Using a sharp, serrated bread knife cut slices about 1/2 inch thick (If possible avoid cutting through whole nuts that cover the top of the log, this might result in slices a little less uniform, but that's fine.).

Reline the cookie sheet with fresh parchment paper.

Place the papatelle slices flat-side down on the cookie sheet.

Place the papatelle on the middle rack and broil (450 F. degrees) for about 3 minutes, checking to see that they turn the right (golden) color.

Remove from the oven, and turn over the papatelle slices.

Broil for another 3 minutes.



Place kitchen paper in a tin container, and place the papatelle in it. Cover.

Papatelle should stay fresh for weeks.


The papatelle shown in the photo were made by the contributor and the photo was taken by Mary Melfi who had the pleasure of eating the great-tasting papatelle at a Montreal event.

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