In my experience, cooking “light desserts” is very satisfying: first, because I can achieve excellent results abstaining from using ingredients wich are often part of daily nutrition; I’m talking about eggs, milk, yeasts, refined flours and sugars … these are vegetarian ingredients, but they should be limited. Secondly, I realize that, gradually, my palate becames more perceptible; this allows me to enjoy also the simple and light tastes.


group 1 (dry ingredients)

  • whole spelt flour 10,6 oz
  • 1 coffeespoon baking powder
  • 1 pinch of salt
  • 2 table spoons of corn starch
  • ½ coffeespoon of vanilla extract
  • almonds 3,5 oz
  • pistachio’s nuts 3,5 oz (not salted)

group 2 (liquids)

  • almond’s drink 3,5 oz
  • sunflower oil 2,1 oz
  • brown sugar 3,5oz
  • 1 lemon (grated skin and juice)


  1. Preheat oven 356F
  2. Mince roughly in a mixer almonds and pistachio’s nuts. Put them in a bowl all together with the group 1 ingredients.
  3. Create an emulsion with the group 2 ingredients using a hand blender.
  4. Add the emulsion to the dry ingredients in the bowl. Mix them with a spatula first and then create a uniform dough with your hands.
  5. Cut into two portions and, with floured hands, roll into two long logs of about 3 inches thick with the ends squared off. Put them on the cookie sheets and bake for about 20 minutes.
  6. Cool the logs on a rack and reduce the oven to 320F.
  7. Cut the logs with a knife into ½ inch wide slices. Maybe some of them will crumble apart, but don’t worry there will be always somebody who eat the crumbs 😉
  8. Place the biscuits on the cookie sheets and bake them for about 6/7 minutes each part.