Abruzzo Dunking Biscuits

The Abruzzo dunking biscuits are also known as “celli ripieni” or “biscotti dei morti” (biscuits of the dead). They are much-loved traditional treats for their texture that makes them perfect to be dunked in milk or coffee. Here is the recipe:

Ingredients

• 500 g of soft wheat flour
• 200 g of granulated sugar
• 100 g of lard (or butter)
• 3 eggs
• 1 packet of baking powder
• 1 lemon (grated zest)
• A pinch of salt
• Grape jam or other fruit jam of choice, for filling

Preparation

1. Take a large bowl and sift the flour into it along with the baking powder.
2. Add the sugar, room temperature softened lard (or butter), eggs, the grated zest of one lemon, and a pinch of salt.
3. Mix everything with your hands or with a stand mixer until you obtain a smooth and uniform dough.
4. Wrap the dough in cling film and let it rest in the fridge for about 30 minutes.
5. Take the dough out and roll it out on a lightly floured surface until about 3 mm thick.
6. Cut out the biscuits with a circular biscuit cutter or the edge of a glass.
7. Place a teaspoon of jam in the center of half of the dough circles, and cover them with the other circles.
8. Seal the edges well with a fork to prevent the jam from coming out during cooking.
9. Arrange the biscuits on a baking tray lined with parchment paper and bake in a preheated oven at 180 °C for about 15-20 minutes or until golden.
10. Remove the biscuits from the oven and let them cool before serving.

Fun Facts

In Abruzzo, these dunking biscuits are linked to the tradition of the Day of the Dead celebrations, which is why they are also called “biscotti dei morti.” The traditional recipe calls for the use of lard, but today many people choose to substitute it with butter for personal taste reasons. They are perfect for starting the day with energy or for an afternoon break.