Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Cookies with Nuts
biscotti al caffe
Biscotti al Caffe di Lucia (Italian almond biscotti, using Crisco; flavored with coffee, cocoa powder and Grappa)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto

Printer Friendly Version


4 cups flour
1 1/2 cups sugar
4 teaspoons Magic baking powder
5 tablespoons cocoa powder
1/2 container of Crisco
2 cups coffee
2 cups almonds, ground and roasted
A touch of salt
2 tablespoons Grappa
Original Italian text
4 t. farina
1 1/4 t. zucchero
4 c. te magich
5 c. cacao
1/2 pacco Crisco
2 t. caffe
2 t. mandorle, macinate fine brostolite
1 pizico sale
2 c. Grappa
Metere farine, zucchero, magich, cacao sole. Metere tutto
asieme, pasare con il pasino, poi metere tutto il resto. La pasta deve esere ou po mollo. Forno 325. 15 minuti.


Pre-heat oven to 325 F degrees.

Mix flour, sugar, Magic baking powder and cocoa powder together.

Mix in the rest of the ingredients -- the resulting dough should be a touch soft.

Bake at 325 F degrees 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, 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.

Back to main list