Scalidi are little twisted cookies deep fried and coated with honey.  They also make an appearance around Christmas time.  This is Mom’s recipe.  It makes a lot!  Mom used to braid them but I twist them around the end of a spoon.  It is easier.  You can obviously do it however you choose.


6 eggs (beaten)

1 cup of sugar

pinch of salt

6 cups of flour

1 tsp. of baking powder

1 cup oil

1 cup of milk

(optional add zest of one lemon and 1 tsp of vanilla)


Add eggs, oil, milk and sugar together and blend well.  Slowly add is six cups of flour plus baking powder until the dough is tacky.  It will be a little wetter than the wine cookie dough.  Let it sit 15 minutes.

Roll out pencil-thick ropes and braid the ropes into cookies about 5 inches long, or wrap them around the end of a floured wooden spoon to form a ladder.

Fry them in 375 degree oil for about five minutes or until golden brown.  Let them drain and cool.  They will be honeyed after they cool down.

Twist them around a FLOURED spoon. You can make circles as well.

Let them cool on a rack. You can freeze them and honey them when you are ready.

14 thoughts on “Scaliddi

  1. This cook sucks!!!!
    First you don’t use baking powder or oil.
    Second braiding is easy and best.
    Third you cook the scalidi in honey!!! That’s why it won’t stick.
    Thank goodness I found my Italian great grandmas recipe so I don’t rely on these idiots.

    • Tony,
      Here is la ricetta from a site in italian. Yes, they use baking powder. Yes, they fry it in oil. You do NOT cook them in honey. They are fried first, and then cooked in honey. I have no idea what kind of cookie you make, but it is not scaliddi. You can braid (and I often do) and mom’s version with milk is a little different. We also do not add anice, mostly because we make so many anice and almond flavored cookies, but will add vanilla and lemon.

      Le Scalille, chiamate anche Scaliddre, Scaliddri, Scalilli, Scaliddi o Scalette, sono dolcetti tradizionali calabresi delle festività natalizie . Il termine sta a significare, nel dialetto calabrese, “piccole scale” , “scalette”, che, in senso metaforico, indicano il punto di partenza, appunto le scale, per intraprendere un cammino ascendente verso Gesù, celebrato dalla Chiesa Cristiana proprio il giorno di Natale . Altro dato caratteristico e religioso è il fatto che il capofamiglia immergeva nell’olio bollente un pezzo d’impasto a forma di croce, simbolo augurale di buon auspicio e pace, prima che questi dolci venissero fritti .


      350 g di farina

      4 uova

      2 mezzi gusci d’uovo pieni di olio extravergine di oliva

      1 mezzo guscio d’uovo pieno di anice (liquore)

      2 cucchiai di zucchero

      1 cucchiaino di cannella in polvere

      1 cucchiaino di lievito per dolci

      q.b. di olio extravergine di oliva per friggere

      Per guarnire:

      q.b. di miele di fiori

      q.b. di codetta di zucchero mista

  2. I just made 1/2 recipe of your scaliddi and made them rest for 15 minutes but the dough was very soft and I couldn’t shape them even though I put some flour on my wooden board……I have not fryed them yet….I will make them rest another 15 minutes and if I can’t shape them, I will just but some dough and fry it…..very dissapointed with the recipe….it probably needs more flour in recipe

    • If the dough is too wet to work, you need to add additional flour a tablespoon or so at a time. These are big batches and humidity, the size of your eggs, and the flour you use will all determine how much you need to use. I wish I could tell you EXACTLY how much to use, but I can’t. You just have to adjust and even then, it can vary from day to day due to weather conditions.

    • Vegetable oil is fine. Are you honeying the cookies like I described, or are you just trying to pour honey over them? A lot of recipes tell you to just pour honey over them, it DOES NOT WORK and I doubt those people have actually made the cookies. If you honey your cookies as noted in the other recipe, you won’t have any problems.

  3. Wow! I have made Scalidi for more than 40 years and my recipe is very different. I use only the yolks of eggs, little sugar, little oil, and flavor with anise. I make them Calabrese style.

    • Grandma Bracco’s recipe which is on here is very similar. The recipe I use more often has a touch of milk and some baking powder, it is NOT as authentic as Grandma Bracco’s. Her recipe is from Calabria. Mom’s additions lighten the cookie a bit. Lemon and anise are optional. We make a lot of cookies anice and almonds. I suspect someone got sick of it and left it out one day…

  4. So… if you mix the eggs, oil, milk and sugar together, then add the flour…. and that’s it…. what is the baking soda for? I was just curious, as we make scalidi all the time, and we don’t use the baking soda. If we don’t need it, why should you, and why is it mentioned in the list if you don’t mix it in?

    • I have stock options in baking powder, so I encourage people to include it in recipes even if they don’t need it !!!! Nah, just a typo, it should be in there. Mom’s recipe makes a little lighter cookie. If you want as authentic as possible, Grandma Bracco’s (also on this site) is the non-adulterated version.

  5. help making the scaliddi 30 yrs ago with my parents then on my own I never made them didn’t have a receipt but this one is great a success thanks albert v

  6. Thank you so much my mom used to make them every Christmas. She passed away and haven’t seen or made them since. Its so nice to see the picture with them on the table like that. I could almost taste them.