Puglia is a region in Italy where they make these delicious little almond cookies for all of their family events. Puglia almond cookies are a top seller in the local bakeries, and mothers and grandmothers bring them out for baby showers, weddings, and any other type of happy event.
According to Southern Italian Desserts by Rosetta Costantino and Jennie Schacht (where this recipe originated), the traditional form of these almond cookies are made in a “twist” design, and are meant to represent the “union between a baby and God, or between spouses”. I tried this recipe in a recent class on Southern Italian Desserts at my local Sur La Table in Arlington, VA, and it is super simple to make.
I know these are almond cookies, but they also include a little bit of white wine as part of the recipe. If you are averse to alcohol in your version, you can substitute the equivalent amount of water with a dash of almond extract, or even some white grape juice.
What I really like about Puglia almond cookies is that you can store them for two weeks — assuming you have any left that is. Just place them in a air-tight container and leave them on your counter to grab and go, or nibble on after lunch or dinner. I have discovered they are a great nibbler with a nice cup of coffee or tea as I read the morning paper or a book.