At the beginning of `900 in the village of Subiaco began to make these biscuits, initially reserved for a middle-upper class, but since the post-war period also spread among the poorest. Subiachini are characterized by different shapes: dove, rhombus, elliptical and recently also elongated and are made with simple ingredients.ย If you pass from Subiaco, enjoy this delicacy at Maratta Bakery in Via Vittorio Veneto 22.

Ingredients

For the dough
4 egg whites
1 kg sweet almonds
2 tablespoons of honey
500 g icing sugar

For the icing
1 egg white
Lemon juice to taste
150 g icing sugar

Method

Finely chop the almonds, thus obtaining a kind of flour. Whip the egg whites and add them to the honey and almonds, then sprinkle with powdered sugar the dough. Divide the mixture into larger or smaller portions and place them on a counter. Spread them with a rolling pin, obtaining a thickness of about 1 cm. We give our cookie the shape that we like best and place them on a steel pan, lined with baking paper, and let them rest at room temperature for 24 hours.
Let’s bake them for 10/15 minutes at 180 ยฐ C, until they reach a brownish color; in the meantime we prepare the icing, whisk the egg whites and then add the lemon juice and sugar.
Once our cookies are baked, we cover them with icing.

Photo by Parco Monti Simbruini