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Cookies with Nuts
Venetian Cakes (Cookies made with almonds, flour, powdered sugar and vanilla; topped with pistachio nuts)
Originated from: Venice, Veneto, Italy
Occasion: Any time
Contributed by: Taken from "The Century Cook Book" by Mary Ronald

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For batter
1/2 cupful of butter
1/2 cupful of powdered sugar
1 1/2 cupfuls of pastry flour
1 cupful of almonds, blanched, cut in strips
1 teaspoonful of vanilla
Yolks of 3 eggs

For rolling
powdered sugar

pistachio nuts


Cream the butter and sugar together until very light.

Add the yolks well beaten.

Then the almonds blanched and cut in strips, mix.

Add the vanilla and stir in lightly the flour. The dough should be rather soft.

Take a small piece at a time, drop it in powdered sugar, and roll it between the hands into a ball one inch in diameter. Put a piece of pistachio nut on the top.

Place the balls a little distance apart on floured pans, and bake in a moderate oven ten to fifteen minutes, or to a pale color. They will flatten in baking and have the shape of macaroons.


The recipe in this entry was taken from "The Century Cook Book" by Mary Ronald. For the complete copyright-free text visit www.archive.org.... Photo: Mary Melfi.

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