Canestrelli biscuits


This recipe for canestrelli biscuits makes it easy to create this tasty Ligurian treat – Mario Matassa shares his technique to show us how its done… These biscotti would traditionally have been twice cooked (bis-cotti), resulting in a crisp exterior and crumbly interior. Canestrelli can be bought today, fresh from the ovens, in any good […]

Almond & hazelnut biscuits (roccocò)

roccoco biscuits

Roccocò are typical of the Campania region and some claim they are the southern version of Tuscany’s cantucci biscuits – here’s how to make them… Makes 30 biscuits Preparation time 20 minutes Cooking time 20 minutes Ingredients: • 250g plain flour • 160g caster sugar • grated zest of 1 lemon and 1 orange • 50g blanched almonds […]

Vero Italiano: dolci

Bisciola della Valtellina

In his latest instalment in the series uncovering the secrets of Italian food, Mario Matassa looks at the delights of Italian biscuits and cakes to recreate in your kitchen Photos by Mario Matassa  There can be nothing more evocative and comforting than the wafting aromas of freshly baked biscuits and cakes. Bound up in childhood […]