Chestnut honey biscuits

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare Cake Line flour for Bigne' and Savoiardi250g
sugar 100g, plus extra for the topping
chestnut honey2 full tablespoons
cake yeast1/2 sachet

Ingredients for the filling/topping


In a bowl or a dough-maker bowl, place the Bigne flour, sugar and yeast, then add the egg, milks and finally the two spoonfuls of honey. Work manually or with the dough-maker until it becomes soft and compact. Transfer the dough to a floured surface, and remove pieces by hand: stretch each out until it is about 2cm in width: cut into pieces of 5/6cm long. Roll each one in the additional sugar, and spread out on a paper-lined baking tray (leave some space between each).
Cook at 180°C for 15/20 minutes (they should be yellow-ish in colour now), and allow to cool on a wire-rack before serving.


  • mosca teresa

    Per questi biscotti particolari ho usato la farina per bignè e savoiardi, è la farina ideale per preparare ricette di pasticceria e hanno reso questi biscotti eccezionalmente friabili.


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