Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Cookies with Nuts
Biscotti Mandorle (Italian almond biscotti, using lard; flavored with vanilla)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto

Printer Friendly Version


2 cups flour
1 cup sugar
1 cup Crisco
1 cup roasted almonds
1 egg
1/2 tablespoon Magic baking powder
a touch of salt
a little vanilla
Original Italian Text

2 t. farina
1 t. zucchero
1 t. Crisco
1 t. mandorle brostalite
1 uovo
un po di vaniglia
un po di sale
Forno 450. 8/10 minuti.


Pre-heat oven to 450 F degrees.

Mix dry ingredients with wet ones.

Divide mixture into two.

Form biscotti-style logs (about 2 inches wide).

Bake at 450 F degrees for 8 to 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. 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.

Back to main list