Assunta’s Italian Stuffed Biscotti

My grandmother came from Campania, Italy. At the age of 15 with her husband, my grandfather, never to see her parents again she started a new life in America. She was the inspiration for all of us, as a perfect roll model, a grandmother, and for passing down the wonderful dishes she prepared and baked. On her little white sideboard she made the most beautiful biscotti. She was a perfectionist and her creations were rewarded by all of her family leaving her table totally satisfied and letting her know it. Luckily she also loved to teach us with great patients.

We never knew the names of the dishes she made because I guess we just never asked. We just ate, enjoyed and left everything else up to her. The date and cherry stuffed cookies I’ve just named Assunta’s Italian Stuffed Biscotti. I remember them as a child and luckily my mother had the foresight to write down many of her recipes. Today we are able to recreate some of the goodness she brought with her from Italy in 1912 and remember her.

I like to save these biscotti for special occasions because their elegance is truly fitting for those special moments. I make them for family gatherings and think they are a nice summer biscotti because of the ingredients of dates; pineapple, Maraschino cherries and walnuts. They make a very pretty summer cookie tray.

Assunta\’s Italian Stuffed Biscotti

Assunta’s Italian Stuffed Biscotti

Recipe Summary
Prep Time: 45 minutes
Cook Time: 15 minutes @ 375º F
Yield: 10 dozen

Dough Ingredients
5 cups of all-purpose flour
1 cup sugar
1 1/2 tablespoons baking powder
4 eggs
1 orange, juice and zest
1/2 cup milk
1/3 cup vegetable shortening

1 pound pitted dates, chopped
1 cup of water
1 tablespoon lemon juice
1 tablespoon butter
1 cup Maraschino cherries, chopped
1 cup walnuts, chopped
20 oz. can crushed pineapple, drained

Confectionary Sugar Frosting
Yield: 3 dozen

1 cup confectionary sugar
3 1/2 tablespoons milk
2 drops of lemon juice
2 drops of extract (of your choice)
Sprinkles or jimmies (optional)
Food coloring (optional)

Prepare the dough by mixing the dry ingredients in a large bowl. Combine the eggs, shortening and remaining wet ingredients into the flour. Combine all the ingredients and form it into a ball. This can be done in a food processor or by hand. The dough will be soft. Wrap it in plastic wrap and refrigerate for 1 hour.

Cook the chopped dates in water and lemon juice until they are soft; about 5 minutes. Remove from heat and add 1 tablespoon of butter and let it cool. Add the chopped cherries, crushed pineapple and chopped nuts. Set aside.

Roll the dough in long strips similar to a strudel; about 15” x 4 1/2”. Place the dough on a cookie sheet covered with parchment paper. Place the filling in the center and overlap, tucking the seam under.

Bake at 375º F for 12-15 minutes. Let the loaves cool.

Add lemon juice and extract to the confectionary sugar. Slowly add in the milk until all confectionary sugar is mixed in and frosting is smooth. It should not be too thin or it will drip off the cookies and dry transparent. The frosting should be thick enough so that it sits on the top of the cookie, some can dribble down the sides if that is the look you want.

Frost the top of the loaves. Candy sprinkles should be added immediately after the frosting if desired. Place frosted loaves on counter or flat surface until frosting has hardened. Another option is to dust the cookies with confectionary sugar after you have cut them.



~ by Patricia Turo on June 24, 2010.

6 Responses to “Assunta’s Italian Stuffed Biscotti”

  1. It looks so beautiful and sounds delicious. I have to bake this! Thanks for sharing.


  2. Not sure how they’re called but they do look terribly delicious with a cup of tea!


  3. As I mentioned on our community kitchen (CES)…This one in particular is extra special.
    I’ll be dedicating them to my Mommy…her name is Assunta ;o)
    I sent her the recipe…and now she’s convinced that I will make them for her on August 15th. Patricia…you just opened up a can of worms…or should I say cookies ;o)

    I’m so glad I came to visit your post…so much better than just seeing the short version of it on CES.

    Thanks for sharing this lovely recipe.
    Flavourful wishes, Claudia


  4. Claudia,

    I’m going to send your comment to my Aunt because she would really appreciate it. This cookie originally was cut on the diaganol and about maybe 2″ long, like a sliced biscotti. We have another stuffed cookie that is my mother’s recipe, very different then these, that is cut like the ones here. My Aunt was not happy that I cut them this way. But we sell biscotti to caterers and they want the cookie much smaller then the original recipes we have. Can’t do that with a stuffed cookie and be sure the stuffing will stay in, especially since they are added with other cookies on a tray. Just wanted you to know so that you can make the decision if you want to cut them thinner and longer or like the ones here. They are pretty both ways. Whatever you do, my aunt will never know!


  5. SHHH…your secret is very safe with me Patricia ;o)

    Thanks for the extra details.

    Have a great day,


  6. My grandmother cam from the same region around the same year. I didn’t write down this recipe and have been searching for a long time.I can’t wait to try these. How many loaves come out of this recipe?
    Thank you!


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