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Cookies with Nuts
almond biscotti
Soft Cookies (Italian Almond biscotti made with wheat and potato flour; flavored with candied orange and fruit jelly)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Pellegrino Artusi (S.F. Vanni, 1945)

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Flour of Wheat, 1 1/2 ounces
Flour of Potato, 1 ounce
Eggs, 3 [separated]
Sugar, 3 ounces
Sweet Almonds, 1 1/2 ounces
Candied orange (or citron), 1/2 ounce
Thick fruit preserve of quince (or other jelly or fruit) 1/8 ounce


Peel the sweet almonds and cut them in two lengthwise. Dry them either in the sun or near the fire. (Some professional pastry cooks do not peel the almonds, but this is not a good practice, as the skin often sticks to the palate and is not easily digested.)

Cut the candied orange and the fruit preserve into small squares.

Mix the egg yolks, a little flour of wheat and the sugar together, and beat well for about half an hour.

Beat the white of the eggs separately and add; then pour the flour through a sieve.

Mix slowly and spread the almonds, the candied fruit and the fruit preserve into the compound.

Smear a cake dish with butter, and dash a little flour on the surface before placing the compound in it.

When baked, do not remove from dish.

Slice the cookies the following day, and if preferred, toast them lightly in the oven.


This recipe (#328) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi.

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