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Cookies with Nuts
almond biscotti
Biscotti con Mantorle (Sicilian biscotti with almonds, vegetable oil and gin)
Originated from: Cattolica Eraclea, Agringento, Sicily
Occasion: Special times
Contributed by: Maria Mascarella's daughter, Carmela

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6 eggs
2 cups sugar
6 tablespoons oil
2 tablespoons gin
2 teaspoons Magic baking powder
2 to 4 cups almonds
4 to 5 cups flour (enough to shape a biscotti-style log)

Original Italian-Sicilian text:
Biscotti con mantorle
6 uova
2 tazzi zucchero
6 cucciai olio
2 cucchiai gimmi
2 cucchiari magggichi
2-4 tazzi mantorli
4-5 tazzi farina


o Preheat oven to 350 F degrees.

o Mix ingredients and work into biscotti-style dough.

o Divide dough into 2 or 3 portions (the width should be about 3 to 4 inches, the height about 1 1/2 inches, the length of the logs can vary).

o Bake until ready [about 20 minutes].

o Cut into slices -- about 1/2 inch thick.

Original Italian text:

"Si dertono fore lunchi e dopo cotti si tagliano a fetti."


Photo: Mary Melfi

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