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Ciambella di S. Biagio

Sammy Dunham
Abruzzo's traditional biscuits to ward off February fevers
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine Italian

Ingredients
  

  • 5 Eggs
  • 5 heaped tablespoons Olive Oil
  • 5 heaped tablespoons Caster Sugar
  • 2 heaped teaspoons of crushed fenugreek seeds
  • Flour – add until you have a stiff dough that resembles that for pasta

Instructions
 

  • Mix the eggs, oil and sugar together, and slowly add flour till you get a pasta like dough.
  • Pull off a small piece of the dough and roll into a worm like shape with your hands and then join each end together.
  • Have a pan of boiling water ready and literally dip your circular biscuits in and out, this acts as a starch tightener and helps them keep their shape.
  • Bake in the oven at 170C until they look toasty.
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