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Category: Dolci

Almonds Lucanian Style

Almonds Lucanian Style


200 g of almonds

500 g of icing sugar

3 egg whites


Round wafers (os tie)


Blanch almonds, 10 minutes. Drain thoroughly, peel, roast and finely chop them. In a large bowl, beat the egg whites until stiff peaks form. Add the sugar, the almonds and a pinch of cinnamon. Combine well all ingredients. Place the round wafers (os tie) on a cookie sheet. Pour some mixture on each one. Bake in a preheated oven at 140° C (275° F), 20 minutes approximately.

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300 g of almonds

300 g of cocoa powder

2 tablespoons of flour

2 tablespoons of sugar

1-2 teaspoons of cinnamon

2 cloves

3 small cups of espresso coffee

Extra virgin olive oil or lard


Crush the almonds and the cloves in a mortar. Mix almonds, flour, sugar, cinnamon and cloves. Arrange in a mound and make a well. Melt the cocoa powder with the espresso coffee. Pour it in the well and start kneading until you get a smooth dough. Roll out the dough and cut out 3-4 cm rectangles. Place

them on an oiled cookie sheet. Bake at 170° C (335° F) until golden. Coat them with white sugar icing or with chocolate icing.

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Autumn Delight with Pomegranate Sauce

Autumn Delight with Pomegranate Sauce


600 g of glazed chestnuts, pureed

100 g of “mostarda” of Aglianico grapes

100 g of “vino cotto (sweet “cooked wine”)

10 g of chopped hazelnuts

109 of cocoa powder

30 g of sugar

100 g pomegranate sauce

200 g of decorated biscuit (see recipe below)

100 g of cartellate dough (see recipe)


Combine all the ingredients: the glazed chestnuts, the mostarda, the vino cotto, the hazelnuts, the cocoa powder and the sugar. Mix well. Line individual moulds with cut out decorated biscuit and

spoon some of the mixture over. Refrigerate 30 minutes approximately. Coat with pomegranate sauce and turn out on cold dishes. Garnish with caramelised vine leaves made out of cartellate dough.

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