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Biscotto all'amarena

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Biscotto all'amarena constitute typical Neapolitan cakes, widely spread throughout the Naples bakeries, cafes and even confectionery stores. The ingredients needed for the preparation of the pastry include: flour, butter, caster sugar, egg yolks, lemon zest and baking powder. These are mixed together in order to prepare the dough which is eventually left to rest in the refrigerator for about half of hour.

The ingredients used for the preparation of the filling vary depending on the chef's preferences. The most commonly used ones consist of ladyfingers (a type of biscuits), which are blended in a food processor and mixed with cocoa liqueur or rum, powdered sugar and milk, so as to soften the dough. The pastry is rolled out on a baking sheet in rectangular shapes about half a centimeter thick and spread with jam, after what wrapped and baked for about 15 minutes on high heat. The cake is ultimately cut in many large finger biscuits and covered with cream.

The pastry is characterized by a crunchy texture and very appealing look. It may be stored for weeks in special containers.

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Biscotto all'amarena,

I biscotti all'amarena,

La cucina di AniceStellato,