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cantuccini
Rita's Almond Cantuccini (twice baked biscotti, using butter, eggs, sugar and cinnamon)
Originated from: Northern Italy
Occasion: Special times
Contributed by: Rita Palazzo

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almond cantuccini
Madeleine's Almond Cantuccini (twice-baked; without fat; with eggs and sugar)
Originated from: Tuscany, Italy
Occasion: Special times
Contributed by: Madeleine

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almond biscott
Almond Bread Slices/Pane di Mandorle (Almond biscotti using olive oil or butter, flavored with lemon juice and vanilla)
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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Biscotti di Prato
Biscotti di Prato (Original Tuscan-style almond biscotti, made without fat, with roasted almonds, sugar and eggs)
Originated from: Prato, Tuscany, Italy
Occasion: Any time & special times
Contributed by: Adapted from "La Tavola Italiana" by Tom Maresca and Diane Darrow (1988); Wikipedia notes

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 Italian almond biscotti
Mary's Almond Biscotti alla Toscana (Hard-style biscotti, using roasted almonds, pistachios, orange and lemon zest)
Originated from: Tuscany, Italy
Occasion: Any time & special times
Contributed by: Mary Melfi

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Puglia almond biscotti
Biscotti alla Pugliese (Hard-style, twice-baked almond biscotti, using flour, eggs, olive oil, milk and lemon zest)
Originated from: Puglia
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1980s

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Molisani almond biscotti
Almond Biscotti Molisana (soft-style, twice-baked biscotti, using roasted almonds, vegetable oil, sugar and flour)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time & special times
Contributed by: Micheline Di Gerolomo (Her mother's recipe)

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biscotti molisana
Nonna Giovanna's Biscotti con Mennole (Molisani Almond Biscotti, soft-style, using vegetable oil and roasted almonds)
Originated from: Casacalenda, Molise, Italy
Occasion: For visitors and other special times
Contributed by: Mary Melfi (her mother's recipe)

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almond biscotti alla Molisana
Mary's Almond Biscotti alla Molisana (twice-baked biscotti, soft-style, using vegetable oil and roasted amonds)
Originated from: Casacalenda, Molise
Occasion: Special times
Contributed by: Mary Melfi (her mother's recipe, adapted)

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Almond Biscotti Molisani
Almond Biscotti Molisana (using sugar, eggs, flour, vegetable oil, roasted almonds and vanilla extract)
Originated from: Molise, Italy
Occasion: Any time & special times
Contributed by: Toni Ferrara

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