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Cookies with Nuts
Bianchetti di Giovanna (Italian almond macaroons)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Anna-Maria Benvenuto

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10 ounces almonds, roasted, sliced thickly
2 egg whites (large size)
6 ounces sugar

Original Italian Text
10 ouz mandorle, arosite
2 bianchi di uova medium grosso
6 ouz zucchero
Le mandorle devouro essere tagliate un po grosse. Sbatere bene il bianco delle uove con il zucchero, in ultimo ogiugere le mandorle. Forno 350 - 325 per 15 minuti. Per arostire le mandorle il forno a 275 per 10 minuti.


Preheat oven to 325 or 350 F degrees (depending on the "real" temperature of your oven).

Slice roasted almonds (the slices should be on the "large" side).

Beat egg whites until stiff.

Fold in the roasted almonds.

Take a spoonful of batter and place it on cookie sheet that has been lined with parchment paper. Repeat the process, making sure there is ample space between the cookies as they will spread a little.

Bake in a 325 or 350 F degree oven for 15 minutes.

Turn oven off, and keep the cookies in the oven for another 10 minutes to give them more 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, Giovanna). 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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