Ceglie Biscuit

Almond biscuits called piscquett’l, shaped like an irregular cube, have been made in Ceglie Messapica in the Upper Salento for hundreds of years. Some of the almonds are blanched in water and some are toasted before being ground, though not too finely. The almonds are then mixed with sugar, honey, lemon zest and citrus liqueur and eggs are added to bind the mixture (about four eggs for every kilo of almond paste). When the dough is the right consistency, it is cut into strips, 12 to 14 centimeters wide and 35 to 40 centimeters long. Cherry or grape jam is spread along one side and the other side is folded over. The strips are then cut into pieces and baked.

Season

Ceglie biscuits are produced throughout the year.