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Cookies with Nuts
Filbert Macaroons
Filbert Macaroons/Biscottini alla Nocciole (with hazelnuts and egg yolks, without shortening)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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4 egg yolks
1/2 lb filbert nutmeats
1/2 lb sugar


Mix egg yolks with the sugar, and all but 24 nuts, unblanched and ground fine.

Chill mixture, then spread on floured board and cut with cookie cutter.

Top each with a whole filbert, and bake in a moderate oven (325 degrees F)for 1/2 hour or until crisp.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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