How to make abbracci – Italian ‘hug’ biscuits

Huggie biscuits (Biscotti abbracci)

These huggie biscuits (biscotti abbracci) combine light vanilla dough with dark cocoa for a crisp, buttery treat. Sweet, simple and perfect with coffee, they’re Italy’s most charming biscuit. For a country so devoted to coffee, Italy has surprisingly few biscuits made specifically to go with it. The abbraccio, meaning ‘hug’, is a joyful exception. One […]

Canestrelli biscuits

canastrelli

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)

Almond & hazelnut biscuits | Roccocò

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… Recipe and photo © Mario Matassa ➤ MAKES: 30 biscuits ➤ PREPARATION: 20 minutes ➤ BAKING: 20 minutes Almond & hazelnut biscuits | Roccocò Ingredients: 250g plain flour 160g caster sugar grated zest of […]