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Cookies with Nuts
Biscotti di Lina (Amaretti-style cookies, fat-free, flavored with lemon zest and rum)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto

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1 kilo ground blanched almonds (NOT roasted)
1/2 kilo sugar
7 egg yolks
1 egg white
Zest of 2 lemons
1/2 shot of rum [3/4 ounce)

For coating
Juice of 1 lemon

Original Italian Text
1 kg mandorle, macinate, no briccio, no rostite
1/2 zucchero
7 uova, solo il rosso e un utero
2 limone grattugiati
1 gius di limone
1/2 b. rum
Limone deutro le uova. Lavorare un poco la pasta. Bagnare le mani con il guico di limone e fare la polina. 325. 8 minuti.


Preheat oven to 325 F degrees.

Beat 7 egg yolks and 1 egg yolk with lemon zest.

Mix dry ingredients with wet ones.

Rub the palm of your hands with the lemon juice and form small balls with the cookie dough.

Place the balls of dough on cookie sheets lined with parchment paper, making sure there is ample space between them.

Flatten the balls of dough a little with the palm of your hand.

Bake in a 325 F degree oven for 8 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, Lina). 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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