Fiori di Sicilia Biscotti

Fiori di Sicilia Biscotti


For years I’ve made only our traditional biscotti recipes, anise, lemon and almond.

My best friend, Dinora, likes the candied fruit one finds in fruit cake so I came up with a special biscotti recipe just for her. The first time I made them I used the candied fruit you get in the markets. Then I discovered the European mixed candied peel from King Arthur Flour  It’s a mixture of 40% orange, 40% lemon and 20% citron.

I came up with the recipe for HER but this is THE biscotti recipe that is the “fragrant taste of home” for ME.

While I wait for these beloved biscotti to bake, I close my eyes and I swear I can smell the wild flowers on the Sicilian hillside long before I even taste my Fiori di Sicilia, the flowers of Sicily.

Makes approximately 3 dozen (depending on how you slice them).



  • 4 ounces unsalted butter
  • 3/4 cup sugar
  • 3 eggs
  • 1 tablespoon Marsala
  • 1/4 teaspoon Fiori di Sicilia
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 4 ounces blanched almonds
  • 1/2 cup European mixed candied peel
  1. Place almonds on baking tray in 350* oven for 5 minutes or until golden.
  2. Cream butter and sugar, add eggs one at a time, beating well after each addition.
  3. Add Marsala and Fiori di Sicilia.
  4. Stir flour, salt and baking powder together. Stir into butter mixture.
  5. Medium chop cooled almonds. Stir nuts and mixed peel into dough. Cover and refrigerate for an hour.
  6. On parchment-lined cookie sheet, take half the dough and roll into two (12 in. by 2 in.) logs. Flatten slightly. (For a visual look at the technique involved for making these or any other biscotti recipe, refer to the Anise biscotti recipe). Repeat with the other half of dough.
  7. Bake in a 350* oven 30-35 minutes. They should be a light golden color. Remove from oven and cool.
  8. Carefully place log on cutting board, using a serrated knife cut diagonally into 1/2 inch slices.
  9. Arrange close together back on cookie sheet, bake for an additional 25-30 minutes until lightly golden.
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