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Cookies with Nuts
roschetti Italian cookies
Roschetti (Cut-out Italian cookies using pastry dough, flavored with icing sugar and sweet almonds)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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200 grams (about 7 ounces) flour
100 grams (about 3-1/2 ounces) of icing sugar
100 grams (about 3-1/2 ounces) sweet almonds, blanched, roasted and finely ground
80 grams (about 2-2/3 ounces) of butter
20 grams (about 2/3 of an ounce) of lard
one whole egg and one yolk

Equipment needed
Cookie cutter disks: 2 inches, with scalloped edges
Baking pan lightly greased with cold butter


Blanch the almonds, dry, roast until they turn the color of hazelnuts, and then chop into pieces half the size of a grain of rice.

Mix the ground almonds with the sugar and the flour.

Make a hole in the middle of the mixture and then add the rest of the ingredients, working the dough as little as possible.

Make a loaf with the dough and allow it to rest for a few hours (covered).

Flour a pastry board and roll out the dough, first with a smooth rolling pin and then with a ridged one, until it is about a centimeter thick.

If you use the same kind of cutter as the one used for "fritto di pasta ripiena" [disks: 2 inches, with scalloped edges] or a similar one, you'll get about 50 of these sweets, which you can bake in a Dutch oven after placing them in a baking pan lightly greased with cold butter.


The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. Olga Ragusa's selection of recipes from Pellegrino Artusi's famous cookbook, titled "The Italian Cook Book," can be found in its entirety at www.archive.org (It's free). The University of Toronto recently published a new English edition of Pellegrino Artusi's "Science in the Kitchen and the Art of Eating Well"; many of the recipes in this edition can be found at www.books.google.ca....

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