Golden Savory Almond Biscuits with Turmeric and Chili (Pizzichini)

Some recipes become family favourites long before they ever make it onto a blog. These savoury biscuits are one of mine.

I’m so happy to finally share this recipe! I’ve been making these little golden biscuits for years, using a recipe my mum came across, but somehow I never managed to photograph them properly. Either they disappeared before I could take pictures, I ran out of time, or the weather simply refused to cooperate.

At last, here they are, ready to be shared instead of being passed around in emails, on scraps of paper and in Facebook chats!

For years, I’ve brought them to school parties and made batches for friends at Christmas. They’re always a hit, and they’ve become one of my most reliable recipes for entertaining.

Made with almonds, turmeric and chili, these crunchy savoury biscuits have a beautiful golden colour and a little spicy kick. They’re perfect for an aperitivo, a party buffet or a homemade edible gift.

If you're looking for more aperitivo ideas check my savory baci di dama or my pesto, feta and pine nuts loaf.

Golden Savory Almond Biscuits Recipe

These Italian savoury biscuits are made with a yeast-based dough enriched with butter, chopped almonds, turmeric and chili powder. They’re easy to prepare in batches and keep well in a tin, making them ideal for preparing ahead of a gathering.

Yield: Approximately 10 servings
Prep time: 20 minutes
Resting time: 30 minutes
Baking time: 20–25 minutes

Ingredients

• 750 g all-purpose flour

• 250 g butter, softened to room temperature

• 1 sachet dried yeast or 25 g fresh yeast

• 20 g salt

• 280 g whole almonds with their skins, finely chopped

• 250 g lukewarm water

• 3 tablespoons ground turmeric

• Chili powder, to taste

Method

1. Preheat the oven to 180°C (350°F).

2. Dissolve the yeast in the lukewarm water, stirring until fully combined.

3. Put the flour in a large bowl. Add the softened butter and salt, then mix to distribute the ingredients evenly.

4. Pour in the water and yeast mixture. Add the chopped almonds, turmeric and chili powder.

5. Knead until all the ingredients are incorporated and you have a uniform dough. Shape it into a ball and leave it to rest for 30 minutes.

6. Divide the dough into several portions and roll each one into a long rope. Cut the ropes into small, bite-sized pieces.

7. Arrange the biscuits on baking trays and bake for 20–25 minutes, until cooked through and lightly golden.

8. Turn off the oven and leave the biscuits inside for another 5 minutes. Remove them and allow them to cool completely before storing.

Recipe Notes

• Adjust the heat: Add as much chili powder as you like. For a milder version, use just a pinch; for a more pronounced kick, add a little more.

• Chop the almonds finely: Keep the skins on, as they add flavour and texture to the biscuits.

• Make ahead: These biscuits are perfect for parties and holiday gatherings because you can prepare them several days in advance.

• Storage: Once completely cool, store them in an airtight tin for 5–6 days.