Rachel Roddys recipe for almond and cherry biscuits | A kitchen in Rome

Published: Thursday, August 14, 2025 at 5:00 am

Almond and Cherry Biscuits: A Taste of Tradition

A new recipe draws inspiration from the traditional "biscotti di ceglie," a rustic biscuit from the Ceglie Messapica region of Italy. These biscuits, known locally as "u piscquettl," are a symbol of the town and are recognized by the Slow Food Foundation, which works to preserve traditional food products.

The original biscuits are made with toasted almonds, sugar, honey, lemon zest, and a citrus liqueur, with a cherry or grape jam filling. The recipe is carefully regulated by a local consortium, ensuring that all ingredients come from the surrounding countryside.

This week's recipe offers a simplified take on the classic. The recipe calls for a dough made from blanched and toasted almonds, sugar, honey, an egg, and lemon zest. The dough is formed into a log, filled with cherry jam or drained cherries in syrup, and then baked until golden. The resulting biscuits are soft and reminiscent of small cakes or bakewell tarts.

BNN's Perspective: This recipe highlights the importance of preserving culinary traditions while offering a modern interpretation. It's a reminder that simple, regional dishes can be both delicious and a connection to cultural heritage. The emphasis on quality ingredients and traditional techniques is commendable, and the recipe provides an accessible way for home cooks to experience a taste of Italy.

Keywords: almond biscuits, cherry biscuits, Italian recipe, Ceglie Messapica, biscotti di ceglie, Slow Food, traditional recipe, almond flour, cherry jam, baking, Italian food, Puglia, recipe

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