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

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8 ounces sugar
8 eggs
900 grams almonds [chopped]
2 teaspoons Magic baking powder
Zest of 1 orange
Zest of 1 lemon
900 grams honey
Flour as is needed
Original Italian Text
8 onz. zucchero
8 uove
900 grami mandorle
2 c. te magich
Buccie arancio, limone
900 gr. miele
Farine come fai. Forno 325. 15 minuti. Metire lo grilie alte.


Pre-heat oven to 325 F degrees.

Beat eggs.

Add sugar, honey, and the finely grated zest of an orange and a lemon.

Add almonds and baking powder.

Slowly add flour until a biscotti-style hardish dough is formed.

Divide mixture into two.

Form thin logs.

Place logs on cookie sheets lined with parchment paper.

Bake for about 15 minutes on the top half of the oven for better color.




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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