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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


  • 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


  • 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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