Almond Cookies with Cherry Preserves - Biscotti di Ceglie
Prep time
Cook time
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A Puglian cookie originating in the town of Ceglie Messapica from Southern Italian Desserts by Rosetta Costantino
Serves: 36 cookies
  • 4 cups of blanched almonds lightly toasted and cooled
  • ¾ cup granulated sugar
  • 2 large organic eggs
  • 2 tablespoons of Limoncello plus more for forming the rolled cookies
  • 1 tablespoon of mild honey
  • Finely grated zest of one large lemon
  • 6 tablespoons of homemade or high quality cherry preserves
  1. Combine the lightly toasted almonds and the granulated sugar in a food processor, processing until they are coarsely ground yet the pieces range in size from finally chopped to coarse meal. Place the mixture in a mixing bowl and add the eggs, limoncello, honey and grated lemon zest and mix until well combined. Rosetta suggests using your hands and I found this best. Allow the sticky dough ball to rest in the bowl for about 30 minutes, uncovered.
  2. Preheat the oven to 375ยบ, place the rack in the upper third of the oven and line a baking sheet with either lightly oiled parchment or a silicone baking mat.
  3. Place a bit of limoncello in a small bowl, gather the ball of sticky dough, jam, a bench scraper and the lined baking sheet.
  4. Moisten the work surface with the limoncello using your fingertips. Transfer the dough to the moistened work surface and divide it into thirds. Moisten your hands with the limoncello as needed to handle the dough.
  5. Flatten the first piece of dough into a 4½ by 6½ inch rectangle. Take 2 tablespoons of the cherry preserves and run a ribbon of the preserves lengthwise about 1½ inch from the edge. Using a bench scraper to guide the dough, begin to lift and roll the cherry lined dough completely to form a log. Carefully lengthen the log to almost 12 or 13 inches, taking care to keep it formed, the seam side should be at the bottom. Press down gently on the log to create a height of about 1¼ inch.
  6. Using the bench scraper, cut the log into 1 inch segments and carefully place on the lined baking sheet, spacing the cookies about 1 inch apart. Repeat the process with the remaining two pieces of dough.
  7. Bake until the cookies are a deep golden and the room is fragrant - about 18 to 20 minutes. Cool the baking sheet on a wire rack until the cookies are easily handled. At this point the cookies may be individually transferred to the wire rack to cool completely.
  8. Store in an airtight container at room temperature for up to 2 weeks.
Recipe by LaBellaSorella at