Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Cookies with Nuts
Abruzzo almond biscotti
Biscotti alla Abruzzesi (Hard-style, twice-baked biscotti, without shortening, using flour, sugar, eggs and blanched almonds)
Originated from: Abruzzo, Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1980s

Printer Friendly Version


2 cups flour
1 1/8 cups sugar
1/8 teaspoon salt
1/2 teaspoon baking powder
3 large eggs
1 1/4 cups blanched whole almonds


Preheat the oven to 350 degrees F.

Sift together the flour, sugar, baking powder and salt in a mixing bowl.

Using an electric beater, beat the eggs.

Add the dry ingredients and work into a smooth dough.

Divide the dough into two portions.

Shape the portions into long logs -- about 2 1/2 inches wide and 1 inch high.

Place on a baking sheet and bake until a light brown, about 18 to 28 minutes.

Remove from the oven and cut into slices.

Place the slices, straight up (Same way as they were baked) on the baking sheet.

Bake until crisp -- about 10 to 15 minutes.


Photo: Mary Melfi.

Back to main list