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amaretti
Amaretti di Silvano (Flourless Italian almond cookies, using sugar, eggs and sweet almond extract)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Anna-Maria Benvenuto

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Calabrian Lemon-Flavored Cookies
Calabreze Almond Cookies (with flour, beaten egg whites and lemon zest)
Originated from: Calabria, Italy
Occasion: Special times
Contributed by: Mary Melfi

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almond cookies
Almond Cookies/Biscotti di Mandorle (Italian almond cut-out cookies, using flour, sugar, eggs and lemon extract)
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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Ricciarelli di Siena
Ricciarelli di Siena (Siense almond cookies, with sugar, egg whites, sweet and bitter almonds and orange zest)
Originated from: Siena, Tuscany
Occasion: Any time & special times
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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ricciarelli
Ricciarelli (Tuscan Christmas almond cookies with bitter and sweet almonds, sugar and egg whites)
Originated from: Siena, Tuscany
Occasion: Christmas
Contributed by: Laura Papi

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ricciarelli
Ricciarelli (Sienese almond cookies with butter and orange juice )
Originated from: Siena, Tuscany, Italy
Occasion: Christmas
Contributed by: Mary Melfi

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bones of the dead cookies
Ossi dei Morti/Bones of the Dead (with almonds, pine nuts and Grappa)
Originated from: Italy
Occasion: The Feast Day of the Dead (November 2nd)
Contributed by: Rita Ferrara

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Fave dei Morti (Beans of the Dead)
Fave Alla Romagna/ Fave dei Morti/Beans of the Dead (using almonds, butter, sugar, brandy, lemon and cinnamon)
Originated from: Emilia Romagna & other regions
Occasion: All Souls' Day/The Day of the Dead (Nov. 2nd)
Contributed by: Taken from "Recipes of All Nations" by Countess Morphy (WM. H. Wise & Co.,1936)

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Fave dei Morti
Fave Alla Romana o dei Morti (Pellegrino Artusi's Day of the Dead cookies, using almonds and lemon zest)
Originated from: Rome, Lazio, Italy
Occasion: The Feast Day of the Dead
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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Fave dei morti
Fave dei morti (Beans of the dead, almond cookies, shaped like beans, flavored ground almonds, cinnamon and lemon juice)
Originated from: Italy
Occasion: Day of the Dead or All Souls' Day (Nov. 2nd)
Contributed by: Recipe, taken from "Libro di Cucina" Italian Wikibooks; text, Italian Wikipedia

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