3 eggs
zest of 1 orange
1 glass of honey [6 ounces]
1/2 cup sugar
2 teaspoons baking ammonia
1/2 pound almonds, roasted and ground
10 cloves [ground]
Flour as much as is needed

For topping
Chocolate glaze

For sprinkling
Icing sugar
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Original Italian Text
3 uova
1 arancio gratugioto
1 bichiere miele
1/2 t. zucchero
2 c. te amoriaca
1/2 libre mandorle, mecinate arostite
10 broche di garofano
Farina come prende.
Zucchero a velo sopro e metere polvere di ciccolato.

Mix dry ingredients with wet ones.

Form biscotti logs.

Bake in a moderate oven.

Cool.

Slice.

Top with chocolate glaze.

Cool.

Before serving sprinkle with icing sugar.

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, Vitoria). 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: Image: N. Grigorescu.

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