ROMAGNA SCROCCADENTI, easy and quick almond cookie recipe, typical recipe, cookies for dipping, snacks for teatime or after dinner, to make in no time.
These Romagna scroccadenti are really delicious, easy and quick to make, once baked they need to be sliced again and toasted in the oven, simple and tasty
The recipe of Romagna scroccadenti was suggested to me by a lady who follows my page, I didn’t know them and I got curious, too good, one leads to another even eaten just like that.
They are similar to the tozzetti found in Tuscany but in Romagna scroccadenti are thinner.
Follow me in the kitchen today we have Romagna scroccadenti!
Published02/09/2015 21:44
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/4 cups all-purpose flour
- 3 1/4 tbsps sugar
- 1/2 tsp baking powder
- 1 1/2 tbsps butter
- 1 egg
- 1 egg yolk
- 1/3 cup almonds
Steps
Pour the flour into a bowl or mixer, add the baking powder, sugar, butter, egg yolk, and egg and knead everything.
Then add the almonds and work a bit by hand if you prefer.
Form a loaf 2 inches wide and place it on the baking sheet lined with paper, cut it into pieces of about 1 inch and space them apart.
Bake in a preheated oven at 355°F for about 20 minutes then remove the baking sheet from the oven and cut the cookies into 2 or 3 slices with a serrated knife.
Return to the oven and toast at 340°F for 5-10 minutes, if it’s difficult for you to slice them thinner you can leave them larger.
With the Thermomix, pour all the ingredients into the bowl except the almonds and work at speed 3 for 15 seconds then speed 5 for 10 seconds, add the almonds and mix at speed 2 for 5-6 seconds.
Bon appétit
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