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

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1 pound almonds [sliced]
6 cups flour
6 eggs
1 1/2 cups sugar (a touch less)
1 teaspoon Magic baking powder (a touch less)
1 small bottle anisette extract [50 ml]
1/2 bottle of almond extract
Zest of 1 lemon
Vanilla extract [about 1 teaspoon]

Original Italian text
1 libre mandorle
6 uova
6 t. farina
2 1/2 t. zucchero (un po meno)
1 botiliette aisette
1/2 botiglio aseneze di mandolrle
Grattugiata di limone
1 c. te magich (un po meno)
Forno 300 -- 1/2 ore.


Pre-heat oven to 300 F degrees.

Mix dry ingredients with wet ones.

Divide dough into 2 portions.

Form biscotti-style logs (the width should be about 4 to 5 inches, the height about 1 1/2 inches, the length of the logs can vary). Place the logs on cookie sheets lined with parchement paper. Alternatively, place the mixture in well-greased biscotti-friendly baking pans.

o Bake until ready -- about 1/2 hour.

o Cool.

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


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.

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