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Almonds, sugar and orange blossom water biscuits
Chifferi (Img: Provincia di Savona)


  • 130 gr sweet almond powder
  • 130 gr sugar
  • 2 egg whites
  • 1 spoon of  flower blossom water
  • 1 spoon of almond oil
  • sweet almond flakes


  • a bowl
  • a whip
  • a pastry bag
  • a spoon
  • the brush kitchen
  • greaseproof paper

Whisk the egg whites in the bowl and mix them with the  almonds powder, sugar and orange blossom water until you get a consistent dough, like a mashed boiled.
Put the mixture into the pastry bag and form biscuits with an half-monn shape on a baking tray, previously covered with parchment paper lightly brushed with almond oil; cover the biscuits with  almond  flakes. Cook over moderate heat (150°) until they become  golden brown.
Who revisited these traditional sweet biscuits was Benedetto Ferro, former sailor with the passion for confectionery, who in 1872 opened a pastry shop in Finale Marina, which is still open.
The etymology, probably of Arabic origin (kefir = moon), comes  from the half-moon shape they are given. The word seems to come from the German term Kipfel, sweet crescent shaped designed by a Viennese baker to celebrate the liberation of the city from the Turks in 1683.

Recipe courtesy of Istituto Migliorini Finale Ligure.

Design: Provincia di Savona | Credits e note legali