Baking Dessert Italian

Almond coffee biscuits (biscotti del pescatore)

Name: Almond coffee biscuits (biscotti del pescatore) recipe
Yield: 35
Cuisine: /italian
Ingredients: 2 eggs; 140g caster sugar; 340g self-raising flour, plus extra, if needed; 80g butter, at room temperature; 40g sultana; 25g hazelnuts, roasted and ground; 25g almonds, roasted and ground, plus extra whole roasted almonds, to decorate; 25g walnut; 20.00 ml espresso coffee, at room temperature, plus extra, if needed; 1 tsp natural vanilla essence

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by Paola Bacchia

Author

Jan 16, 2025

"Biscotti del pescatore are mounds of nutty pastry studded with sultanas that are commonly seen in bakeries along the coast of Le Marche. ‘Pescatore’ (‘fifisherman’) refers to how well the biscuits keep, either when taken on the sea during fifishing trips or when popped in a storage tin in the pantry. You can easily forget them for a week, then dunk them in coffee; they are just as lovely." - Paola Bacchia

This is an edited extract from Adriatico by Paola Bacchia, published by Smith Street Books, AUD$55.00, available now.

2 eggs
140g caster sugar
340g self-raising flour, plus extra, if needed
80g butter, at room temperature
1/4 cup (40g) sultanas, soaked in white rum or brandy for at least 2 hours
25g hazelnuts, roasted and ground
25g almonds, roasted and ground, plus extra whole roasted almonds, to decorate
1/4 cup (25g) walnuts, ground
1 tbs espresso coffee, at room temperature, plus extra, if needed
1 tsp natural vanilla essence

Method

1.

Preheat oven to 170°C/150°C fan-forced and line two large baking trays with baking paper.
2.

In a stand mixer fitted with the paddle attachment, beat together the eggs and sugar, then add the flour and butter and beat until well combined. Add the remaining ingredients and stir until well combined. The mixture should be quite thick; add a splash more coffee or flour if needed to get the right consistency.
3.

Form the dough into walnut-sized balls, then flatten them slightly and press an extra whole almond into the top of each. Place on the baking trays, leaving plenty of room for spreading. Bake for 20-22 minutes, until golden. Allow to cool on trays for a few minutes, then transfer to a wire rack to cool to room temperature.