Biscotti con farina di ceci e albumi

Gluten-free biscotti con farina di ceci e albumi recipe with childhood memories, global inspiration, family variant, and attention to detail.

I’m excited to share my recipe for biscotti con farina di ceci e albumi, a childhood favorite that brings back warm memories. This gluten-free treat has global inspiration and a family variant that makes it extra special.

Pasta and cookies are comfort foods that evoke childhood memories. Biscotti con farina di ceci e albumi is no exception, reminding me of cozy afternoons with my family.

This Italian treat has inspired variations around the world, from French macarons to Indian besan ladoo. Its adaptability and versatility make it a beloved dessert everywhere.

My mother used to make a version of these cookies with almond flour, which was a family favorite. It’s a cherished memory that I’ve adapted into my own recipe with chickpea flour.

Although this recipe may seem easy, attention to detail is key. The quality of the ingredients and the love put into making them are what make these cookies truly delicious.

Dificoltà Easy
Tempo di cottura Prep time: 15 minutes. Cook time: 20 minutes.
Adatto ai bambini ✔️


  • 1 cup chickpea flour
  • 1/2 cup sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 egg whites
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract


  • Preheat oven to 350°F.
  • Mix chickpea flour, sugar, baking powder, and salt in a bowl.
  • In a separate bowl, beat egg whites until stiff peaks form.
  • Add oil and vanilla extract to the egg whites and mix well.
  • Gradually add the dry ingredients to the egg white mixture, stirring until well combined.
  • Form the dough into a log and place it on a baking sheet lined with parchment paper.
  • Bake for 20 minutes or until golden brown.
  • Remove from the oven and let cool for 10 minutes.
  • Cut the log into slices and place them back on the baking sheet.
  • Bake for an additional 10 minutes or until crispy.


These cookies are perfect with a cup of tea or coffee, or as a snack on their own.


Make sure to beat the egg whites until stiff peaks form for a light and airy texture. You can also add chopped nuts or chocolate chips for extra flavor.

I hope you enjoy making and eating these biscotti con farina di ceci e albumi as much as I do. They’re a delicious and gluten-free treat that’s perfect for any occasion.