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Cookies with Nuts
Italian Chocolate Peanut cookies
Chocolate Cookies/Biscotti di Ciocolata (Italian chocolate peanut cookies, using butter, flavored with anise; frosted)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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For cookie batter:
1/3 cup cocoa
1 1/3 cups sugar
1 tablespoon baking powder
1 tablespoon anise flavoring
1 1/2 cups shortening
about 1/2 cup milk
2 squares bitter chocolate, melted
4 eggs
1 1/2 cups roasted peanuts, coarsely chopped
3 1/3 cups flour

1 lb. powdered sugar
juice of 1 lemon
2 squares bitter chocolate, melted


Cream sugar, shortening, and eggs.

Add cocoa and chocolate, and mix well.

Sift flour with baking powder, add to egg mixture, mix, and add flavoring, peanuts.

Then gradually add milk, mixing thoroughly.

Roll dough into small round balls the size of walnuts.

Bake on a cookie sheet not too far apart, in a moderately hot oven (375 degree F) about 22 minutes.

For frosting:

Mix sugar, chocolate, and lemon juice, adding sufficient water to make a soft frosting. Dip the baked cookies into the frosting, and set on wax paper to dry. Will keep fresh about 2 weeks.


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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