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Cookies with Nuts
Amaretti di Lucia (Italian almond cookies, with flour, flavored with "Amaretto" extract)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Anna-Maria Benvenuto

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3 eggs
1 cup sugar (a touch less)
1 cup brown sugar (a touch less)
1 cup vegetable oil
1 bottle of Amaretto extract [50 ml]
3 teaspoons Magic baking powder
1 1/2 cups ground almonds, with peel
Flour as much as is needed

Original Italian Text
3 uova
1 t. zucchero, un po meno
1 t. zucchero nero, un po meno
1 t. oglio
1 bocetto Amaretto
3 c. te Magic baking powder
1 1/2 mandorle macinate, con lo buccio
Farine come e prendre.
Pasta deve stari il cuchiori i piedi do sole piutosto nel molli.
Forno 325 F.10 minuti.


Preheat oven to 325 F degrees.

Mix dry ingredients with wet ones, the resulting dough should be a little hard (Hard enough for a spoon to be able to stand up in).

Form small balls with the batter.

Place the dough balls on a cookie sheet lined with parchment paper.

Flatten the balls a little with the palm of your hands.

Bake at a 325 F degree oven for 10 minutes.


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 (This amaretti recipe was given to her by Lucia). 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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