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Cookies with Nuts
Biscotti di Agnese (Italian walnut cookies, with raisins, brown sugar and oil)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto

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1 3/4 cups flour
1 1/4 cups brown sugar
1/2 teaspoon salt
2 teaspoons Magic baking powder
3 cups walnuts [chopped]
1 cup raisins
1 cup vegetable oil
2 eggs
1/2 cup milk

Original Italian Text
1 3/4 t. farine
1 1/4 t. zucchero nero
1/2 c te sale
2 c. te magich
3 t. noci
1 t. uve
1 t. olio
2 uove
1/2 t. latte
Forno 350- 15 minuti.


Mix flour, brown sugar, Magic baking powder, salt, chopped walnuts and raisins together.

Beat eggs, oil and milk together.

Mix dry ingredients with wet ones.

Form small balls with the dough.

Place the dough balls on an aluminum baking sheet that has been lined with parchment paper, making sure there is ample space between the dough balls.

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

Bake at 350 degree for about 15 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 (The one in this entry was provided to her by her friend, Agnese). 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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