Nonna Carmela’s Crunchy-Soft Friselle Almond Biscuits from Matera

These almond biscuits, from the town of Matera, Southern Italy, are also known as Friselle. This recipe is from my cousin’s grandmother, Carmela, who used to prepare them for her grandchildren. It features smooth dough that becomes an especially crunchy cookie outside, while maintaining its softness inside.

They are usually served with an Italian dessert wine like Vin Santo. Fill your shot glass once the biscuits are ready for dunking!

Do you want to bake more almond cookies? Here you can find more recipes: ALMOND COOKIES


Friselle Biscuits

SERVINGS: 40 pieces
Preparation time: 15 min
Baking time: 40 minTotal time:55 min


  • 500 g flour (4 cups)
  • 400 g sugar (2 cups)
  • 400g unpeeled almond (3 cups)
  • 6 eggs
  • 1,5 tbsp baking powder


  • Pre-heat the oven to 180 ºC. Toast the almond in the oven for 10 minutes.
  • Stir together sugar and eggs in a large bowl. Then mix the flour and the baking powder and add it to the egg mixture. Then stir in the almonds.
  • Transfer the batter on a parchment-lined tray (as seen in the picture below), forming smooth logs (15×3-5cm).
Friselle Biscuits dough
  • Bake until pale golden, about 15-20 minutes.
  • Cut the logs diagonally into slices. Arrange the slices, cut side down, on the parchment-lined tray. Bake the biscuits until crisp, about 10 minutes.
  • Let cool. Serve with sweet wine like Vin Santo.
Nonna Carmela's Crunchy-Soft Friselle from Matera

TIP: The biscuits can be made 3 days ahead. Store in an airtight container at room temperature.

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