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

These cookies are found in all pastry shops and some bakeries in Reggio Calabria and are typically given as a gift tray, along with other traditional cookies, when visiting relatives or friends.

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

For good crumbly texture, I recommend using baking ammonia, but if you don’t like it, replace it with half a sachet of baking powder.

Calabrian Oriental Cookies History

Calabrian Oriental Cookies! They are a classic of Calabrian pastry, but their history is somewhat mysterious .
It seems that Calabrian Oriental Cookies were introduced by the Carthusian monks of the S. Stefano in Bosco convent, near Serra S. Bruno, in Calabria. These monks were known for their pastry skills and might have brought the recipe for these cookies from the East

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

Ingredients for the oriental cookies Calabrian recipe

4 cups all-purpose flour
1.25 cups sugar
1 cup butter
2 eggs (medium)
1.5 tsp baking ammonia
1 pinch vanilla
3.5 oz toasted almonds
3.5 oz 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 Sheets
1 Mixer
1 Bowl
1 Oven
1 Cutting Board
1 Knife

Steps for the cookies

For making the oriental cookies, start by preparing all the ingredients, coarsely chop the mixed candied fruit (I used more candied orange peel and less candied citron and cherries) and set aside.
Then proceed with the almonds which need to be with skin and toasted, chop these coarsely as well.
The dough can be made by hand in a bowl or with a stand mixer, I used the latter.
Place the sugar and soft butter in the mixer bowl or a bowl, mix with a spoon or set speed 2 for a few minutes.
Proceed by adding the eggs, beat well, then add the rest of the ingredients: the chopped almonds and candied fruit, vanilla powder or half a liquid vial, rum drops, mix for a few more minutes then add the ammonia,
(or if you prefer baking powder) don’t be alarmed by the unpleasant odor, which disappears during baking, and finally the sifted flour.
Work everything well until you get a homogeneous mixture, the dough is a bit sticky, shiny, and oily, if needed sprinkle 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 equal parts and form logs to lay, slightly apart, on a baking sheet 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 350°F for about 18 – 20 minutes, on the middle rack of the oven.
The baking time varies according to the size of the logs and your oven’s power.
Remove the cookies from the oven when they are well risen and golden on the surface.
Once out of the oven, let them cool slightly then cut the logs with a smooth-blade knife, diagonally, about 1.5 cm to achieve the typical oriental shape which is none other than that of cantucci or tozzetti.
Serve when they have cooled.
Smaller oriental cookies with chopped almonds and candied fruits!
Oriental cookies with candied fruit and large pieces of almonds!