A typical dessert of the village of Subiaco, from which they take their name.


Recipe: the Subiachini cookies

Recipe: the Subiachini cookies

At the beginning of `900 in the village of Subiaco began to make these biscuits, initially reserved for a middle-upper class, but since the post-war period also spread among the poorest. Subiachini are characterized by different shapes: dove, rhombus, elliptical and recently also elongated and are made with simple ingredients. If you pass from Subiaco, enjoy this delicacy at Maratta Bakery in Via Vittorio Veneto 22.


For the dough
• 4 egg whites
• 1 kg of sweet almonds
• 2 tablespoons of honey
• 500 g of powdered sugar

For the frosting
• 1 egg white
• Lemon juice to taste
• 150 g of powdered sugar


Finely chop the almonds, thus obtaining a kind of flour. Whip the egg whites and add them to the honey and almonds, then sprinkle with powdered sugar the dough. Divide the mixture into larger or smaller portions and place them on a counter. Spread them with a rolling pin, obtaining a thickness of about 1 cm. We give our cookie the shape that we like best and place them on a steel pan, lined with baking paper, and let them rest at room temperature for 24 hours.
Let's bake them for 10/15 minutes at 180 ° C, until they reach a brownish color; in the meantime we prepare the icing, whisk the egg whites and then add the lemon juice and sugar.
Once our cookies are baked, we cover them with icing.

Photo by Parco Monti Simbruini

By Redazione

Events in Subiaco

  • Carnival of Subiaco
    From 24-02-2019 To 03-03-2019 | Subiaco (RM)
    Carnival of Subiaco

    Add to calendar 2019-02-24 2019-03-03 Europe/Rome Carnival of Subiaco 24 February and 3 March 2019 Subiaco

    24 February and 3 March 2019

    Village of Subiaco | Know more

  • San Benedetto
    21-03-2019 | Subiaco (RM)
    Patronal parties

    Add to calendar 2019-03-21 2019-03-21 Europe/Rome San Benedetto Subiaco

    Village of Subiaco

Related News

Recipe: Mirto, sips of well-being from the villages of Sardinia
Myrtle is considered a plant that brings well-being and prosperity. And the inebriating liqueur that comes from it, is a true elixir of Sardinia, with a variable color depending on the aging phase and with a velvety taste
By Luciana Francesca Rebonato
Recipe: Jota, the tasty minestrone of the Friulian villages
A tasty soup of vegetables and legumes, a traditional dish of the Friulian villages to be appreciated in all seasons: hot and steaming in winter, cold and tasty in summer. According to the endless variations, even with pork ribs
By Luciana Francesca Rebonato
Recipe: The Sarchiapone di Atrani, the triumph of flavor on the Amalfi Coast
In this specialty is contained all the gastronomic goodness of Atrani, a jewel-village of the Amalfi Coast. Sarchiapone seems to be the ancestor of cannelloni, and is prepared with traditional elongated green pumpkins
By Luciana Francesca Rebonato
Recipe: La Michetta of the village of Dolceacqua, between love and legend
The Michetta di Dolceacqua is typical of the Ligurian village and, compared to the homonymous type of bread, seems to be linked to a love story. A simple and tasty delicacy, to go back in time and taste the present
By Luciana Francesca Rebonato
Recipe: the Befana, the traditional Epiphany biscuit from the village of Barga
Prepared according to an ancient recipe, Befana is the traditional biscuit from the village of Barga to celebrate the epiphany with family or friends
By Redazione
Recipe: The Donut from the village of Veroli. New Year all to taste
Renowned throughout the Ciociaria, the donut of Veroli has an unmistakable aniseed aroma and its shape is reminiscent of a crown. To celebrate the beginning of the new year of serenity and prosperity
By Luciana Francesca Rebonato
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turisimo slow

Read e-borghi travel for free, your new travel magazine