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Pistachio nut bread
Pistachio Nut Bread/Pane di Pistacchio (made with chocolate, butter and brown sugar; flavored with anise seeds)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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2 1/2 cups flour
1 tablespoon baking powder
1/4 cup brown sugar
1/4 cup sugar
1/4 cup chocolate, unsweetened (powdered)
3/4 cup pistachio nuts, blanched and chopped
1 egg, well beaten
1 cup cold milk
2 tablespoons butter, melted

melted butter for brushing tops


Combine chocolate with flour and sift together, add baking powder, salt and sugars.

Sift over nuts and anise seed, mix.

Combine egg, milk and butter, mix and stir into the flour mixture; blend thoroughly and turn into buttered loaf pan.

Bake in a moderate oven (350 degrees F.) for about 45 minutes.

The flavor is improved if used a day after baking.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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