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Cookies with Nuts
Biscotti di Mandorle di Antoniette (Italian almond biscotti, flavored with cinnamon, cloves and lemon zest)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto

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5 eggs
1 kilo (about 2 pounds) almonds [chopped and roasted]
700 grams 9about 1 1/2 pounds) sugar
zest of 1 lemon
a touch of cinnamon
a touch of ground cloves
Flour as much as needed

Original Italian Text

5 uova
1 kg. mandolore
700 gr. zucchero
1 limone gratugiato
un po di canella
un po di garofano
Farina come prende. Forno 350.


Mix dry ingredients with wet ones.

Form biscotti logs. Alternatively, place mixture in well-greased biscotti-friendly baking pans.

Bake at 350 F degrees.




Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her (The one in this entry was provided to her by her friend, Antoniette). Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. Because of her talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing (Easier said than done).... While Mrs. Benvenuto was born in the Veneto region (in 1938) and has a natural fondness for recipes that come from this area, she found that as soon as she immigrated to Montreal, Quebec in 1952 she developed an instant appreciation for all foods from her homeland.... Photo and English translation of original Italian text: Mary Melfi.

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