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Cookies with Nuts
Molisani almond biscotti
Almond Biscotti Molisana (soft-style, twice-baked biscotti, using roasted almonds, vegetable oil, sugar and flour)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time & special times
Contributed by: Micheline Di Gerolomo (Her mother's recipe)

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2 1/2 cups flour
6 large eggs
1 cup sugar
1/2 cup vegetable oil
1 cup roasted almonds, halved
1 tablespoon Magic baking powder

Equipment needed:
Using TRADITIONAL METHOD: One well-greased light-colored aluminum baking pan about 14 inches wide, 16 inches long and 1 1/2 inches deep,
Using EASY METHOD: 3 well-greased rectangular pans about 7 inches wide, 10 inches long and 2 inches deep

A very sharp knife
Baking sheets lined with parchment paper (for re-baking)


Using an electric beater, beat eggs and sugar until frothy (but not creamy).

Add the vegetable oil and mix well.

Add the flour and mix well.

Add the baking powder and mix well.

Add the roasted almonds and mix well.

TRADITIONAL METHOD: Pour half the batter on one side of the well-greased large rectangular pan, shaping the batter into a biscotti log -- about 4 1/2 inches wide and 3/4 of an inch high (The batter will increase in volume while baking). With the remaining batter, make another log on the other side, leaving ample space between the two logs.

EASY METHOD: Pour the batter in well-greased smaller rectangular pans, making sure the batter is not higher than 3/4 inch as it will increase in volume (more than double) while baking.

Bake in a preheated 350 F. degree oven for about 10 minutes; reduce heat to 325 F. and cook for about another 10 minutes -- until the batter is nicely cooked and has a golden color.

Remove the pan (or pans) from the oven and cool for a few minutes.

Cut the logs into 1/2 inch slices P.S. If one used the TRADITIONAL METHOD and the two logs spread out and joined in the center, cut the cooked batter in the center, before slicing the biscotti.

Place the biscotti slices flat side down on the baking sheets lined with parchment paper.

Re-bake at 350 F. degrees until the slices are crisp and golden on both sides -- about 10 to 14 minutes (if the bottom cooks faster than the top, flip sides).



Store in appropriate container.


The late Elia Di Gerolomo who was born in the 1920s in the Marche region and immigrated to Canada in the 1950s, wrote down all the recipes she used, some of which were handed down from her mother, and others which were given to her by her Italian-Canadian neighbors. This private hand-written collection is now cherished by her daughters who frequently use her recipes. In the 1970s Elia Di Gerolomo lived two houses down from the late Annunziata Fresco (Mary Melfi's aunt). While Elia Di Gerolomo was born in Marche, Annunziata Fresco, was born in Molise. The two women frequently exchanged recipes as both loved to bake. This recipe represents the Molisana way of doing almond biscotti..... P.S. I tried this recipe and liked it a lot. It produces a good-tasting "Molisani" almond biscotti -- one that is crisp, but NOT hard. Unlike Tuscan biscotti the slices don't have to be dunked in coffee or tea, they should be soft enough so that they can be eaten on their own. In fact, I might use it myself. Personal comments and photo: Mary Melfi.

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