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Cookies with Nuts
Puglia almond biscotti
Biscotti alla Pugliese (Hard-style, twice-baked almond biscotti, using flour, eggs, olive oil, milk and lemon zest)
Originated from: Puglia
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1980s

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For dough
3 1/3 cups flour
1 cup sugar
1/8 teaspoon salt
2 large eggs
1/4 cup olive oil
2 tablespoons milk
1 1/2 teaspoons baking powder
Grated zest of 1 small lemon
1 cup blanched almonds, roasted

For egg wash
Egg yolk, beaten

Extra flour for dusting hands and logs


Preheat the oven to 400 degrees F.

In a bowl sift the flour, sugar, baking powder and salt together.

Add the lemon zest to the flour mixture. Keep aside.

Using an electric mixer, beat the eggs.

Add the olive oil and milk.

Add the flour mixture to the egg mixture and work into a soft dough (If it's too dry, add a touch more milk; if it's too soft, add a touch more flour.).

Knead in the nuts.

Divide the dough into two parts (If they're too sticky, dust them with flour.).

Shape into biscotti logs and place them on a baking sheet lined with parchment paper.

Brush the egg yolk on the top and sides of the logs.

Bake until light golden about 18 to 28 minutes.

Remove from the oven and cut the logs into slices about 1/2 inch wide.

Place the slices on the baking sheet (straight up, same way they were baked) and bake until crisp -- about 6 to 10 minutes.


Photo: Mary Melfi.

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