The oriental cookies Calabrian recipe are delicious cookies typical of the Reggio tradition.
A cookie that contains a combination of scents and aromas, slightly crunchy on the outside but crumbly and soft inside due to the pieces of candied fruit and toasted almonds.

These cookies are present in all the patisseries and some bakeries in Reggio Calabria and it is a tradition to give them as a gift tray, along with other typical cookies, when visiting relatives or friends.

They are really delicious cookies to enjoy on their own, one leads to another, but they are also good for dipping in coffee milk or dessert wine.

For good crumbliness, I recommend using baking ammonia, but if you don’t like it, substitute with half a packet of baking powder.

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Difficulty: Easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 50
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for Oriental Cookies Calabrian Recipe

4 cups all-purpose flour
1.25 cups sugar
1 cup butter
2 eggs (medium)
8 g baking ammonia
1 pinch vanilla
1 cup toasted almonds
1 cup mixed candied fruit (orange, citron, and cherries)
Half orange zest (grated)
4 drops of rum essence
5 tbsps milk (for brushing)
to taste sugar

Tools

2 Baking trays
1 Mixer
1 Bowl
1 Oven
1 Cutting board
1 Knife

Steps for the cookies

To prepare the oriental cookies, start by preparing all the ingredients, coarsely blend the mixed candied fruit (I used more candied orange zest and less citron and candied cherries) and set them aside.
Then proceed with the almonds, which should be with the skin and toasted, coarsely blend these as well.
The dough can be made by hand in a bowl or with a planetary mixer, I used the latter.
Place the sugar with the softened butter in the bowl of the mixer or in a bowl, mix with a spoon or run at speed 2 for a few minutes.
Proceed by adding the eggs, beat them well, then add the rest of the ingredients: the chopped almonds and candied fruit, the vanilla powder or half a liquid vial, the drops of rum, mix for a few more minutes then add the baking ammonia,
(or if you prefer baking powder) don’t be scared by the unpleasant smell, it goes away with cooking, and finally the sifted flour.
Work everything well until you get a well-homogeneous mixture, the dough is a bit sticky, shiny and oily, if necessary, sprinkle with a little more flour to work it well.
Work the dough on a work surface, if it is very sticky, wet your hands with water or oil.
Divide the dough into several equal parts and form logs to place, a little apart, on a baking sheet lined with parchment paper.
I divided it into 5 pieces but if you want larger cookies, make fewer and larger logs.
Brush the surface with milk or beaten egg and a light sprinkle of granulated sugar.
Larger logs.
Bake the oriental cookies in a preheated convection oven at 356°F for about 18 – 20 minutes, on the middle rack of the oven.
The baking time varies depending on the size of the logs and the power of your oven.
Remove the cookies from the oven when they are puffed and golden brown on the surface.
Once removed from the oven, let them cool slightly, then cut the logs with a smooth-bladed knife, diagonally, about 0.6 inches to obtain the typical shape of orientals, which is nothing more than that of cantuccini or tozzetti.
Serve when they have cooled.
Smaller oriental cookies with blended almonds and candied fruit!
Oriental cookies with large pieces of candied fruit and almonds!