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Very hard to find Italian almond cookie -- please help!

My father used to buy an almond cookie for my mom that she loved. My father passed away 4 years ago and the bakery he used to buy the cookies from closed over ten years ago. I would love to get the recipe for my mom. I know she would smile and think fondly of my dad. The cookie was called Scatatti. I am not sure about the spelling, but I know it is it is an Italian almond cookie. Would anyone happen to have a recipe for this Italian cookie, or know of another name it might be called?

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      1. I am sorry, I should have been more specific. It is a light brown cookie that is round in shape. This is a very crunchy cookie with cinnamon and lemon accents. It is a "puffy" or "bulky" cookie, and it is not flat like a chocolate chip cookie. I think it is from Sicily.

        2 Replies
          1. re: todao

            Thank you for helping, but unfortunately, that isn't the cookie.

          1. re: Cheese Boy

            Hi Cheeseboy,
            This picture looks exactly like the cookie I am looking for-- thank you! I hope someone recognizes this crunchy almond cookie and has a recipe laying around that they would be willing to share. ( :

            1. re: cornedbeefhash

              Sorry, cornedbeefhash, I had found those but I thought you were looking for a recipe and not a commercial supplier.

              1. re: todao

                Hi Todao,
                Thank you for responding. I am looking for the recipe, so I can personally make the cookies for my mom. The person on Etsy appears to be selling the same cookie, but I am not comfortable ordering cookies from someone who (I believe) is making them out of their home. My dad used to get them from a Italian bakery, which has now closed. I am hopeful that someone will see my post and the picture of the cookie and recognize it as something their Nonna used to make. Perhaps, they will be willing to share the recipe online or through private email. I just want to put a big smile on my moms face, and I know this elusive cookie would do it! (:

          2. I have no personal tie to that cookie but I want the recipe too, badly. Looked in Carol Field's "The Italian Baker", nothing. Nick Malgieri's first book, perhaps?

            6 Replies
            1. re: buttertart

              I even did a search at EYB and see nothing similar.

              1. re: angelsmom

                Dang! My Italian baking pal came up dry too. Italian sites, maybe?

              2. re: buttertart

                I'll check his Italian Baker...

                Where are you from, cornedbeefhash? Where was the bakery where you used to buy these?

                1. re: roxlet

                  Hi! I live in Phoenix and the bakery was located in Phoenix , Arizona as well. I am originally from Chicago -- where there are lots of Italian bakeries.

                2. re: buttertart

                  I have looked through Nick Malgieri's book, but have not looked through Carol Field's. I will have to find it and look through it.

                  1. re: buttertart

                    I have looked through Nick Malgieri's, but I will have to sift through Carol Field's book. Thank you!

                  2. Something like this?

                    I was just poking around since the idea sounded delicious; I've never encountered this cookie.

                    1 Reply
                    1. re: antimony

                      That looks wonderful, but unfortunately, that is not the cookie. ) :

                    2. I'm following along as both an almond lover and someone who loves a good quest. I realize these aren't your cookies, but they've been on my to-bake list for a couple of weeks now and thought I'd share in case they sound at all like what you're after--Rosa's Almond Biscotti:


                      4 Replies
                      1. re: kattyeyes

                        I was waiting for you to weigh in! Those aren't them, but those are so on my must bake list that I went and bought the cookbook!

                        1. re: kattyeyes

                          I appreciate all of the help I can get! I am new to this site, and the support has been fantastic-- thank you!! During my quest for the elusive cookie, I found this recipe at is is quite tasty. I highly recommend it to anyone that loves almonds and cookies! I bought the cookbook and all of the recipes are scrumptious! It is not the cookie I am looking for, but it is very good!

                          Almond Fingers by Gina DePalma from her cookbook Dolce Italiano: Desserts from the Babbo Kitchen.

                          2 cups unbleached all-purpose flour
                          3/4 cup almond flour
                          1/4 tsp baking powder
                          1/2 tsp kosher salt
                          1 cup (2 sticks/8 oz.) unsalted butter, softened
                          1 cup granulated sugar
                          1 large egg, separated
                          Freshly grated zest of 1 lemon
                          1 tsp pure vanilla extract
                          2 cups sliced blanched almonds
                          Confectioners’ sugar, for dusting.


                          In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt and set aside.

                          Using an electric mixer fitted with the paddle attachment, beat together the butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Beat in the egg yolk, followed by the lemon zest and vanilla extract, scraping down the sides of the bowl after each addition. Beat in the dry ingredients on low speed to make a stiff dough. Remove the dough from the bowl, flatten it into a disk, wrap it in plastic, and chill until it is firm enough to roll, about 1 hour.

                          Preheat the oven to 325. Lightly grease two baking sheets with nonstick cooking spray or butter or line them with parchment paper.

                          Place the almonds in a shallow bowl. In another shallow bowl, lightly beat the egg white with a fork until frothy.

                          Divide the dough into 3 equal pieces. Work with 1 piece at a time, keeping the other portions wrapped and refrigerated. Roll the piece of dough into a narrow log 1/2 inch in diameter. Cut the log into cylinders about 1 1/2 inches long. Roll each cylinder in the beaten egg white, then in the sliced almonds to coat it completely. Place the cookies on the prepared sheets, spacing them evenly, about 1/2 inch apart. Repeat with remaining portions of dough.

                          Bake the cookies until they are firm and the almonds are lightly golden brown, 14 to 15 minutes, rotating the sheet 180 degrees halfway through the baking time to ensure even browning. Allow the cookies to cool on sheets for 1 to 2 minutes, then use a spatula to remove them gently to a wire rack to cool completely. Dust the cookies generously with confectioners’ sugar.

                          The cookies can be stored in an airtight container, layered between sheets of parchment paper, in a cool, dry place for up to 4 days.

                          1. re: cornedbeefhash

                            I just saved your recipe--so thank YOU, too! You're definitely in the right place with fellow food lovers ever in search of some form of deliciousness! Best of luck on your cookie quest!

                          2. i have two very old maria lo pinto cookbooks inherited from my sicilian grandmother. one is only desserts. i will check when i get home tonight.

                            3 Replies
                            1. re: eLizard

                              I really appreciate your help! I will keep my fingers crossed...

                            2. Do you know the ciaochowlinda blog? You can email her and perhaps she could help.

                              4 Replies
                              1. re: nemo

                                I have not heard of ciaochowlinda before, but I will email him/her and see if she knows of this cookie. Thank you for advice. ( :

                                1. re: cornedbeefhash

                                  It is a woman. And, although it's a little off topic, this is a link to my favorite recipe on her site. I've posted it on CH before and others have replied that they have successfully made it with much less butter so don't let that scare you!


                                  1. re: nemo

                                    Ooh, I made that when it was published in the New York Times! I used less butter too, but it was very good!

                                    1. re: pavlova

                                      As I remember, the Times recipe was written correctly, but Linda has construction photos. Yes, a wonderful recipe. And I would encourage using the amount of dill, even if, on first read, it seems too much. Thanks for the +1 pavlova!

                              2. If no one here can help, consider writing to Uncle Phaedrus, finder of lost recipes:
                                Hope it's legal with CH to post that.

                                  1. re: Emme

                                    Talk about a labor of love! WOW. They do look/sound amazing!

                                    1. What you are describing sounds a lot like the Amaretti Veneziani recipe in my 'The Taste of Italy' cookbook. The recipe is as follows:

                                      4 egg whites
                                      3 1/2 C. ( 1lb. 3 ounces or 500 g) blanced almonds
                                      1/3 C. ( 2 oz or 50g) bitter almonds, peeled
                                      2 1/2 C (1lb. 2oz or 500g ) sugar
                                      grated zest of 2 lemons
                                      1 Tbsp. ground cinnamon
                                      1 large pat of butter

                                      Preheat oven to 350. Beat the egg whites to stiff peaks. Chop the almonds very finely in a food processor and place in a large bowl. Stir in the sugar, lemon zest, cinnamon and a pinch of salt, then fold in the egg whites. Mix until smooth. Butter the baking sheet and place spoonfuls of the batter around the sheet. Lightly flatten each spoonful and bake them for 20 minutes or until golden.

                                      Ideally the cookie should be crunchy on the outside and soft on the inside.

                                      1 Reply
                                      1. re: Saluti

                                        These cookies sound very yummy. I will make them and see if they are the "elusive cookie".

                                      2. No recipe to offer, but if you are interested in purchasing some really excellent Italian almond cookies, check out http://www.modernpastryshop.com/ - they ship in 1 lb increments - outstanding quality. Never have had any as good anywhere else.

                                        1 Reply
                                        1. re: Clams047

                                          I wonder if it is some sort of lemon macaroon. The problem I see with most recipes I have found with similar ingredients, is the color and shape of the cookie. The "scatatti" is light tan and not a darker brown like the macaroons and the amaretti cookies. Additionally, it is very rustic looking cookie by its shape and lack of smoothness. Maybe it is cooked at a lower temperature for a longer period of time. I will try and experiment with some of the recipes and see if I come up with something that looks and tates like the scatatti. I will keep you updated on my quest. Thank you again for your precious time and thoughts. ( :

                                          1. Hi

                                            Don't know if you're still looking for this recipe but I may have found something on below website. http://italian.betterrecipes.com
                                            The spelling of the cookie is different SCIADEDDE
                                            but it may be what you are looking for.

                                            Good Luck