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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.

Biscotti

Calabria

Text © Dana Facaros & Michael Pauls

Image by Dolciaria Alessandria