Almond Ginger Biscuits


Preparation info
  • Makes


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

The original recipe for these biscuits dates from the sixteenth century and was revised in the first half of the eighteenth century to include cocoa. There is only one pastry shop left in the Veneto where you can buy them ready-made - in Bassano at L’Antica Offelleria Toffano. The bakers use a secret original recipe which they are determined will remain secret, but here is an interpretation which makes a passable approximation. The biscuits keep very well for several months in tightly close