Mom's Paste di Meliga Biscotti
Paste di Meliga are among my favorite biscotti from Piemonte, where I am from. Since I can't seem to find them here in Los Angeles, I asked my mom to teach me how to make them a home. This is her recipe; I promise you won't be disappointed.
Servings Prep Time
25-30biscotti 15minutes
Cook Time Passive Time
10/15minutes 30minutes
Servings Prep Time
25-30biscotti 15minutes
Cook Time Passive Time
10/15minutes 30minutes
Ingredients
Instructions
  1. Pre-heat oven to 320° and allow butter to soften at room temperature.
  2. Rinse the lemon and the orange (they should preferably be organic, especially because we will use their zest)
  3. In the mixer (or by hand) mix the eggs (one egg and one yolk) with the sugar until light and fluffy (approximately 5 minutes).
  4. Continue to whisk and add the butter (at room temperature), the zest of one lemon and one orange, the vanilla extract, the baking powder and the pinch of salt.
  5. Let the dough rest in the fridge for approximately half an hour.
  6. Fill a pastry bag with the dough, and on a parchment paper-covered baking sheet create small concentric shape biscotti. If you don't have a pastry bag, use a spoon to create your favorite shape. Allow 2 inches between each cookie.
  7. Bake at 320° for 10/15 minutes, according to the oven. I always check them at 10 minutes, as they should be golden in color but NEVER overcooked.
  8. Remove from the oven, be patient, and cool down.
  9. Now enjoy for breakfast, afternoon tea, or simply when you crave something sweet and healthy made with your own hands.