Sweet clamps are crunchy cookies rich in dried and candied fruit, easy to make and irresistible.
Similar to cantucci and tozzetti, they share the preparation method of being shaped into a cylinder, baked, then sliced and “rebaked”, to obtain delicious and irresistible cookies, perfect as a dessert, to dip in milk, coffee, tea, or even in a liqueur or a good homemade liqueur.
Read how to make sweet clamps with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 18
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar (+ extra for finishing the clamps)
- 5 tbsp butter
- lemon zest (grated from one lemon)
- orange zest (grated from one orange)
- 3/4 oz blanched almonds
- 1 1/2 oz toasted hazelnuts
- 1 oz raisins
- 1/2 oz candied citron peels
- 3 1/2 oz candied orange peels
- 1 tsp baking powder (scant teaspoon)
Preparation of Sweet Clamps
Soak the raisins in warm water for ten minutes.
In a large bowl, combine the flour, 1/2 cup of sugar, the grated zest of one lemon and one orange, the baking powder, and mix them together. Add the softened butter in chunks and knead until you obtain a crumbly mixture.
Add one egg and knead again until the mixture is homogeneous.Drain the raisins, squeeze and dry them.
Add them to the dough with almonds, hazelnuts, chopped candied fruit and mix thoroughly.
Create a cylinder of dough and place it on a baking sheet lined with parchment paper, then shape it with your hands to be about 1/2 inch thick and about 3 inches wide.Beat the remaining egg in a small bowl and brush it over the surface of the dough, then sprinkle it all with sugar.
Bake in a preheated static oven at 392°F for fifteen minutes.
Remove from the oven and cut into slices about 1/2 inch thick, place the slices on their wide side in the same baking sheet lined with parchment paper and bake your sweet clamps for another five minutes at the same temperature, until golden brown.
Remove from the oven and let them cool completely before serving or storing them in an airtight or tin container.
Notes
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