Grandma’s Biscuits: Almonds Chiffeletti

During the last International Festival at my daughters’ school, I dusted off my grandma’s cookbook to look for a typical Italian treat. The recipe that I chose, and that I have fond memories of, is surely the one of these biscuits named “Chiffeletti“. My grandma used to visit us at least twice a year and every time she used to bring a box filled to the brim with scented Chiffeletti. She was never satisfied about how they came out because sometimes they were a little burnt at the bottom, (at the time the parchment paper was not common to use) but this was the thing I loved the most.

It’s a pleasure now to share her recipe and to hold on to her memory. I do hope you’ll also like this recipe and my grandma’s Chiffeletti!

🍷Francesca & Marinella🍴

INGREDIENTS for 25-30 cookies
Cooks in 1 hour-15 min:  Preparation 30 min + 30 min in the fridge – Cooking 10- 15 min

70 g caster sugar
300 g plain flour
200 g unsalted butter, softened
100 g almond flour
1 pinch of salt

METHOD

In a bowl put all the ingredients together and knead until forming a smooth dough ball.

Put the cookie dough in the fridge for 30 minutes.

Preheat the oven to 200 °C.

Divide the dough into equal portions (about 25-30).  Roll each portion of dough into a log shape (see the picture below).  Arc every log into a horn shape. Place them on a parchment-lined tray, leaving a little of space between each cookie.

Shaping Chiffeletti Biscuits

Bake cookies until they begin to turn golden, about 15 minutes. Let cool on tray for about 10 minutes, then transfer to cooling rack to cool completely, for about 30 minutes.

Sprinkle icing sugar on the cookies and serve.

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