Almond wafer bread is, as the name suggests, wafer-thin almond biscuits that have an addictive sweet nuttiness and are perfect with a cuppa. Almond wafer bread is a type of biscotti, where the dough is cooked once as a log, then sliced and cooked again to dry out, but much thinner. They are great served…
Biscuits/Cookies
Bocconotti (Little Mouthfuls)
Bocconotti translate to “Little Mouthfuls”, and that is exactly what they are. Traditional little treats made all over Italy using a simple pastry and a filling of either jam, preserves or chocolate that deliver a mouthful burst of sweet deliciousness. I have memories of my Nonna making something similar that she would fill with the…
Honey Biscuits
These biscuits are simple, rustic, not overly sweet, but all the same, utterly addictive. They are the kind of biscuit an Italian Nonna would have in the biscuit jar, year-round, ready for dunking in coffee any time of the day. That’s exactly where this recipe came from, my Nonna. My mother tells me she can…
Orange and Almond Biscuits
These biscuits are a version of the Italian Ricciarelli, a chewy, almond biscuit originating from Siena, Tuscany. They can be made with the addition of cocoa, cherries, or infused with citrus flavour. I love this orange and almond version. The orange brings a real floral note to them. You could substitute with lemon if you…
Best Ever Gingerbread
OK, that might be a pretty big statement, but this gingerbread recipe really is the best. Seriously. It is ridiculously easy to make, works every single time and delivers deliciously gingery biscuits guaranteed. This recipe is very dear to my heart, I have been making it for as long as I can remember (and I…
Cantucci
Cantucci are traditional almond biscuits similar to ‘biscotti’ that originated from the Italian region of Tuscany. They are delicious, but very hard in texture so what most Italians would do is dunk them in their morning coffee, or in a glass of Vin Santo, which softens them up just enough to devour easily. Vin Santo…
Nacatole
I can’t remember a day in my childhood we did not have a container of these in the pantry. I can’t even remember how often Mum would make them, but when she did, she made lots. Enough to give some away to friends and family, and plenty to store in the white recycled containers she…
Plum and Berry Slice
Today I’m sharing the recipe for this Plum and Berry Slice – simply because it needs to be shouted from the rooftops and made in every kitchen, everywhere. Seriously, it’s THAT good. The best thing is that this recipe is the result of using up skanky (over ripe) plums I had sitting in the fruit…
Ricciarelli – Almond Biscuits from Siena
Ricciarelli are addictive. Seriously. I can say this confidently. Take one bite and you will understand. Sweet, tender, with a hint of orange, these biscuits have an almost chewy texture and just melt in your mouth. I can’t stop eating them. But that’s ok. There are worse addictions, and if Ricciarelli is mine then so…
Almond and Cranberry Biscotti
The days are longer and warmer now, and the garden struggles to survive. The fragile leaves of the herbs in my little patch simply wilt and I can almost hear them gasping for air. The intensity of the sun bares down with ferocity and we retreat inside, thankful for the air conditioner which provides a…
