Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.
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If there is one thing I love even more than a great baked good, it's a great story. And if it's a story about a baked good, well then, all the better.
So when I came across the following introduction preceding a recipe for Calabrian Love Knots in the book All American Desserts by Judith M. Fertig,
During the early 1900s, the height of Italian immigration...many people came from Calabria in the "toe" part of boot-shaped Italy, right across the Mediterranean from...Sicily. When women of Calabrian descent become brides, beautifully arranged platters of these almond-flavored cookies are often served at the reception.
...well, all I can say is that I had to try this recipe.
It's not hard to see why these cookies are a time-honored tradition. They're simple to make, but the pleasure that they provide is tenfold: like a slightly drier and less sweet version of a sugar cookie, they taste delectable when dipped in strong coffee—or even wine! They're truly the stuff of memories: as one Italian friend put it, "My grandparents had them at their wedding reception in the 1940s. Nowadays only few families still know how to cook them and it is possible to buy them only in very small traditional bakeries in the countryside."
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