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Rachel Roddy’s recipe for almond and cherry biscuits | A kitchen in Rome

If a fig roll married a bakewell tart, their offspring might well end up looking like these rustic, fruity and nutty Puglian biscuitsSimilar in principle to fig rolls, biscotti di ceglie consist of pastry wrapped around a filling of jam, so they have an irregular and extremely rustic cube form. Known locally as u’ piscquett’l, these biscuits are typical of the town and commune of Ceglie Messapica in the province of Brindisi in Puglia. Ceglie Messapica is also part of the southern reaches of the Murgia, a karst topographic plateau sometimes called the backbone of Puglia, with remarkable agricultural biodiversity, including 40 local varieties of almonds, including tondino cegliese. Like many visitors to the area, we bought a packet of biscotti di ceglie from a bakery in Ceglie Messapica, although this was years ago, when the band my partner plays with toured in Puglia every summer and when we consumed every regional treat in a claustrophobic Fiat van.Unlike the great fig roll, however...


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