These 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!
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!
The almond trees and the olive trees are typical of the apulian landscape: strong and hardy plants, they grow easily in this mostly sunny land. The almonds, sweet and crunchy, are the principal ingredients of various types of desserts and biscuits, and also of refreshing drinks during summer.
At this time of the year people start preparing the dolcetti (the small cookies), to be offered, and enjoyed, during Christmas time… we show how to make one of our favourites: almond dolcetti. These are delicious little cakes, slightly crisp and cracked on the outside with a soft heart inside.
We advise you to pair them with a sip of dessert liquor like Limoncello, Vin Santo or Amaro.
This recipe is very quick and simple; you only need to be careful while baking, but follow our instructions and the result will be spectacular.
If you find yourself in Ostuni– the white city in Puglia, go to Dulcis in fundoto have a taste of the original dolcetti di mandorla.