Biscotti Tirolesi (Tyrolean Biscuits)

Tyrolean biscuits are usually prepared for Christmas in the mountainous Tyrol regions in Italy. They are exquisite in their simplicity: two crumbly discs stuffed with any jam of your liking.

Make them and store them into an air-tight container so they would last for the entire Christmas Holidays.

They would be the ideal treat to accompany your coffee, tea or hot chocolate next to your Christmas Tree!

  • DifficultyEasy
  • CostCheap
  • Preparation time2 Hours
  • Cooking time15 Minutes
  • Servingmakes around 40 biscuits
  • Cooking methodOven
  • CuisineItalian


For the pastry

350 g white spelt flour (or type 0 flour)
175 g muscovado sugar
125 g cornstarch
180 g butter at room temperature (or 125ml cold-pressed sunflower oil)
2 eggs
1 pinch table salt

For the filling

1 jar jam

For the topping

q.s. icing sugar vanilla


 – sift the flour and the cornstarch into a large bowl, mix well;
– add the sugar and mix well;
– add the eggs and the butter (previously cut into cubes) and start kneading with your hands;
– quickly knead the dough till you get a smooth ball;
– wrap the dough in ceiling film and keep refrigerated for at least 2 hours;
– take the dough out from the fridge;
– lay down the dough in a form of a disc with a half centimeter thickness;
– use a 5cm diameter cutter with the shape of a circle to cut the bases of the biscuits (use only half of the dough);
– use a 5cm diameter hollow cutters with the shapes you like, to cut the top of the biscuits (use the remaining half of the dough);
– put the bases onto baking tray folded with baking paper;
– place 1/4 teaspoon of jam onto them;
– top the biscuits with the hollowed lids;
– bake at 175 degrees for around 15 minutes or till golden;
– dust the biscuits icing sugar

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