At the beginning the Paste Nere were cooked during Easter holydays, especially in the region of central Italy (Molise). That was a great opportunity to stay together while preparing delicious food for the whole family. Nowadays these soft biscuits are made all the year long, no excuse needed. This recipe has been handed down through generations of mothers and daughters.
- plain flour, plum jam, caster sugar, fresh eggs, salt, butter, grated orange rind, almonds, cinnamon, unsweetened cocoa powder, dark choc, water.
- No preservatives and additives.