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Cookies with Nuts
Milanese almond cookies
Milanese (Milanese almond cookies, flavored with orange rind)
Originated from: Milan, Lombardy, Italy
Occasion: Any time & special times
Contributed by: Taken from "Favorite Recipes from House & Garden" (1958)

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1 cup plus 2 tablespoons sifted cake flour
1/8 teaspoon salt
3 cups ground almonds
3 tablespoons sugar
4 tablespoons butter
2 tablespoons grated orange rind
1 egg, beaten
2 tablespoons heavy cream
Candied cherries


Combine the flour, salt, almonds and sugar.

Work in the butter and rind with the hand until thoroughly blended.

Add the egg, mixing until a ball of dough is formed.

Wrap in aluminum foil or waxed paper.

Chill for 2 hours.

Preheat oven to 425 degrees.

Roll out on a lightly floured board as thin as possible.

Cut into desired shapes with cookie cutters.

Brush with the cream and place a cherry in the center of each.

Place on a buttered cookie sheet.

Bake 7 minutes, or until delicately browned.

Makes about 24 three inches cookies.


This recipe was taken from "Favorite Recipes from House & Garden." It was published in New York by Simon and Schuster in 1958. For the complete copyright-free book visit www.archive.org. Photo: Mary Melfi.

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