The Calabrian stomatico is a traditional Calabrian dessert, particularly from the Reggio area. This dry biscuit, with an amber color and irresistible aroma, is a simple dessert to prepare and perfect to enjoy at the end of a meal, just like a digestive.
Its name derives from the Greek “to stoma,” which means mouth, and it is listed under the PAT (Traditional Agri-food Products) mark. Today I will show you how to prepare it with few and simple ingredients, directly in your electric oven.
- Difficulty: Medium
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 1 Baking Tray
- Cooking methods: Electric Oven, Boiling, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a 12×16 inch tray
- 2.2 lbs All-purpose flour
- 9 oz Sugar (For caramelizing)
- 9 oz Sugar
- 1 cup Water
- 1 packet Baking ammonia
- 1/2 cup Olive oil
- 1 teaspoon Ground cinnamon
- 1 teaspoon Cloves
- 7 oz Almonds (For garnish)
Tools
- Pot Small size
- Wooden spoon
- Bowl
- Baking tray approximately 12 x 16 inches
- Brush for food
- 1 Knife
Preparation
Start by putting 9 oz of sugar in a large saucepan. Turn on the heat to medium-low and stir constantly with a wooden spoon until the sugar turns amber and starts to foam on the surface. When ready, turn off the heat and slowly add 1 cup of boiling water, continuing to stir (I suggest doing this operation in your kitchen sink, be careful not to burn yourself). Let the caramel cool.
In a large bowl, place the all-purpose flour, the remaining sugar, olive oil, one packet of baking ammonia, one teaspoon of ground cinnamon, and one teaspoon of ground cloves.
Mix all the ingredients well. At this point, slowly add the now cold caramel, little by little, and continue to mix until you get a thick and homogeneous dough.
It may be necessary to add a few drops of lukewarm water.
Prepare a baking tray (about 12 x 16 inches) by greasing the surface with olive oil or butter or using parchment paper.
Pour the dough into the tray and level it using an empty glass bottle of tomato sauce or a rolling pin, covering the dough with parchment paper because it may be slightly sticky, until you obtain a layer about 3/4 inch thick.
Arrange the almonds in rows on the surface, making a slight pressure to push them into the dough.
Preheat the oven to 350°F. Brush the surface with the previously beaten egg (I prefer without).
Bake the tray and let it cook for about 35 minutes, until the stomatico is well golden. Once cooked, take it out of the oven and let it cool a bit, then cut it into rectangular or square slices.
After slicing the stomatico, lay the biscuits on their side on the baking tray and bake again at 212°F for about 10 minutes or more, to make them crunchier. Remove from the oven, let them cool completely, and the dessert is ready to be enjoyed!
Calabrian stomatico is a simple yet rich traditional dessert, perfect for those who love genuine flavors and the sweetness of homemade biscuits. Try this recipe and immerse yourself in the authentic taste of Calabria with the Calabrian stomatico!
Tips
Store it in an airtight container to keep it fresh longer. You can also prepare it in advance, as it improves over time.
FAQ – Calabrian Stomatico
Can I prepare it without ammonia?
Ammonia is a key ingredient to achieve the right texture of the dessert, so it’s best not to omit it.
How do I make it more crunchy?
Slightly increase the cooking time during the second phase at 212°F, and you will get crunchier biscuits.
