Italian cuisine · Breakfast & Eggs

Fette Biscottate with Jam

Crisp Italian rusks with soft butter and apricot jam, the classic breakfast alongside an espresso.

Ingredients · for 2 servings

• 8 slices rusk toast (fette biscottate)
• 60 g soft butter
• 200 g apricot jam
• 1 tsp lemon juice
• 1 pinch cinnamon
• 2 tbsp flaked almonds
• 1 fresh espresso

Instructions

1. Take the butter out of the fridge 20 min. before breakfast so it turns spreadable and doesn't break the rusks.
2. Toast the flaked almonds in a dry pan over medium heat for 2–3 min., stirring, until fragrant and light brown, then tip them onto a plate right away.
3. Stir the apricot jam smooth with the lemon juice and a pinch of cinnamon – this makes it easier to spread and less sweet.
4. Lay the rusk slices flat on a board and spread each thinly and evenly with butter, all the way to the edge.
5. Add 1 heaped tsp of jam to each and spread it gently with the back of a spoon, without pressing on the rusk.
6. Sprinkle with the toasted flaked almonds and serve at once with a fresh espresso, before the rusks turn soft.