- 300 g (10 oz) of flour
- 250 g (8 oz) unpeeled almonds
- 3 eggs
- 4 g (½ tsp) baking powder
- 250 g (1¼ cup) of sugar
Sift the flour with the yeast and form
a well on a pastry board. Add the sugar and a pinch of salt, then crack in the eggs; add the almonds.
Mix with a spatula, flour hands and divide the dough into small loaves.
Place the loaves on a baking tray lined with oven paper and bake at 175 °C (350 °F) for 15 minutes.
Remove from oven and allow to cool, then cut diagonally and place back in the oven for about 5 minutes until the cookies acquire their characteristic crispness.
Author: Recipies by Paola Baccetti , recipies by Laura Giusti , Recipies by Franco Palandra
Photographer: Colin Dutton
Bilingual Italiano, English
19.5 x 2.8 x 23.5 cm
II Reprint Dicember 2016