Italian Biscotti Di Noci

READY IN: 25mins
YIELD: 48 cookies




  • Preheat the oven to 350 degrees F. Set aside mini muffin tin with 48 cups, do not grease.
  • Combine all of the filling ingredients in a bowl and mix until well blended, then set aside.
  • Prepare the dough by mixing all of the pastry ingredients using a mixer, until the ingredients come together and form a smooth dough.
  • Using a small ice cream scoop, divide the dough equally into the 48 mini ungreased muffin cups.
  • Using a Mini-Tart Shaper or a spoon, press the balls of dough to form a tart shell by pusing the dough into the bottom and sides of the cups.
  • Fill the dough with the prepared filling until about 3/4 full.
  • Bake for 15 to 20 minutes or until the filling puffs up and the dough is golden in colour.
  • Dust with icing sugar once cooled.