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Cookies with Nuts
Italian macaroons
Italian Macaroons/ Biscotto di Mandorle (Flourless Italian almond cookies, using eggs, powdered sugar and orange rind)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)

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6 egg yolks
1 1/2 cups cake flour, sifted
2 cups powdered sugar
6 egg whites
1/4 teaspoon salt
1 1/2 cups blanched almonds, shredded
1 teaspoon orange rind, grated


Combine egg yolks, sugar, salt and grated orange rind and

beat until thick and creamy.

Stir in l/2 the flour.

Beat egg whites until stiff but not dry and fold in l/2 of them.

Add remaining flour and egg whites, alternately.

Put mixture into a pastry bag and squeeze out in rounds and ovals about 3 inches in diameter on buttered and floured baking sheets.

Sprinkle almonds on top and bake in a moderate oven (350 F.) until they are delicately browned.


The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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