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Cookies with Nuts
Amaretti di Silvano (Flourless Italian almond cookies, using sugar, eggs and sweet almond extract)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Anna-Maria Benvenuto

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1 kilo blanched ground almonds
700 grams sugar
2 bottles of sweet almond extract
5 eggs
1/4 teaspoon Magic baking powder

Original Italian Text
1 kg mandorle macinate, non arostite
700 gr zucchero
4 uova
2 botiglio essensa
1/4 c. te magich
Mischiare mandorle e zucchero tutto asime. Metere le uove con Magich. Lavorare bene, non deve esere ne troppo duro ne troppe mollo. Metere nel pachetto e fare i biscotti. Forno 325 F. 10 minuti. Devore esere rosa.


Preheat oven to 325 F degrees.

Mix ground almonds with sugar.

Mix beaten eggs with Magic baking powder.

Combine the mixtures; the resulting cookie dough should not be too soft or too hard.

Use a pastry bag and squeeze out cookies, placing them on cookie sheets lined with parchment paper.

Bake in a 325 F degree oven for about 10 minutes (the cookies should be a touch golden).



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 Silvano). 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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