This is a preview of the content in our Italian Food Decoder app. Get the app to:
- Read offline
- Remove ads
- Access all content
- Build a list of your own favourites
- Search the contents with full-text search functionality
- ... and more!
marzallette
biscuits made with honey and almonds
Invented by the Dominican monks of Soriano Calabro, these are also known as marzallette morbide for their soft texture. Some call them mandorlato or zuie or zuille.
They are often confounded with mostaccioli dolci, but are lighter.
Text © Dana Facaros & Michael Pauls
Image by Dolciaria Alessandria