Biscotti di Mandorla (almond biscuits) Posted on 7 May 16:55 , 1 comment

We would never contemplate having a celebration without these traditional biscuits. Not having  these on your guantiera (biscuit tray) would be like forgetting to invite Nonna - just not done. Decorated with a red or green glace cherry or a  blanched almond, these biscuits look like sparkling jewels.As kids, we would always pick off the cherry and hand it to our mums, but now we wouldn't dream of desecrating them in this way. You'll need to start these the day before, as they are  to set in fridge overnight before baking.     
















Makes about 30

200 grames almond meal    250 castor sugar    

1 tablespoon honey  1 tablespoon almond essence    

2 egg white    mixed glace cherries or balanced almonds 


Line two large baking trays with baking paper.

Place the almond meal, sugar, honey and almond essence in a large bowl and mix for 2 minutes with hand-held electric beaters until well combined (the mixture should resemble breadcrumbs). Add one egg at a time mixing well after each addition, then continue to mix until a paste forms.

Transfer the paste to a piping bag, fitted with a medium-sized star-shaped nozzle, and pipe walnut-sized drops onto the prepared baking trays at a 3 cm intervals. Place a glace cherry or an almond on top, pressing down a little to secure it in the centre of the biscuit, then place the trays in the fridge overnight.

The next day, preheat the oven to 170C fan-forced and bake the biscuits for 10-12 minutes or until light or until light golden.

Leave the biscuits to cool on the trays for 5 minutes, then transfer to wire racks to cool completely. these biscuits will keep in a airtight container for up to 2 weeks.

This recipe and more available in our second award winning book Mangia! Mangia! Gatherings