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Cookies with Nuts
biscotti di noci
Nut Cookies/Biscotti di Noci (Italian walnut cookies, using flour, sugar and eggs and vanilla)
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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1/2 cup shortening
1 egg, separated
1 teaspoon vanilla
1/4 cup sugar
1 cup flour, sifted
1/2 cup walnuts, chopped


Cream shortening with sugar, and egg yolks, vanilla and flour a little at a time, mixing well.

Roll into size of walnuts with hands, dip into stiffly beaten egg white then walnuts.

Bake in a moderate oven (375 degrees F) about 10 minutes.


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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