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Cookies with Nuts
Basilicata almond biscotti
Biscotti alla Lucani (Soft-style, twice-baked almond biscotti, without shortening, using flour, eggs and sugar)
Originated from: Basilicata, Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1980s

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For dough
1 1/2 cups flour
1 1/8 cups sugar
1/2 teaspoon salt
4 large eggs, beaten
1 cup whole blanched almonds

Equipment needed
2 rectangular pans about 5 to 6 inches wide, 9 inches long and 2 inches deep


Preheat oven to 350 F. degrees.

Grease 2 thin rectangular cake pans or one big one (The width should be about 5 to 6 inches wide -- the length should be such that the batter reaches about 3/4 of an high).

Mix flour and salt together. Keep aside.

Using an electric mixer, beat eggs with sugar, until frothy but not creamy.

Add flour mixture and mix well.

Add almonds.

Pour batter in greased baking pan (or pans).

Bake until golden -- about 18 to 28 minutes.


Remove from pan.

Using a very sharp knife cut into 1/2 slices.

Place flat side down and bake until crisp and golden (Flip sides if needed).


Photo: Mary Melfi.

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