Maltagliati Cookies (Biscotti Maltagliati)

January 7, 2011 | In: Dessert

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This is another recipe in the series ‘Cooking with La Mamma di Mamma di Pino’. This is an authentic pastry recipe from my mom. I went to visit my mom in Italy this summer and we spent a lot of time in her kitchen making desserts like the old days


6 Eggs +4 Yolks

1 1/2 cup (350grams) Sugar

3.5 oz (100grams) melted Butter

1 bag (16grams) of Yeast for baking (Look for Lievito Pane deligh Angeli at the Italian stores; otherwise use baking power)

1 tablespoon Vanilla

70z (200grams) Almonds

3 cups (700grams) Flour

1 grated Lemon


Make a well with the flour on a wood working table.

Make a well with the flour and in the middle put the eggs, the sugar, the almonds, the melted butter, the yeast (lievito), and the vanilla

Mix all well untill you get a nice dough.

The dough should be soft and not sticky.

If you need to use more flour on the working table , sprinkle the surface with more flour and work the dough until soft.

If you have a mixer you’re welcome to use it instead of working by hands.

Work the dough into a long roll. The dough should be 2 inches thick and about 16 inches long

With your hands press the dough down to flatten a bit

The width should measure about 2 1/2 inches.

Cover a baking sheet with a piece of parchment paper

Put the dough on the baking sheet and brush it with 1 egg yolk

Bake at 350F for about 10 or 12 minutes

When the biscotti is cooked, cut them in about 1/2 inch wide.

Put them on the baking sheet again and bake them for few more minutes.

Let them cool.

These cookies are delicious. I hope you enjoy them as much as I do. Oh, remember they are also excellent with a glass of wine.

Buon Appetito!

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