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Ingredients 1/2 cup blanched hazelnuts, lightly roasted and coarsely chopped
Directions Preheat the oven to 350 degrees F.
Notes The recipe in this entry was adapted from "La Tavola Italiana" by Tom Maresca and Diane Darrow (New York: W. Morrow, 1988). The cookbook can be borrowed for free from the on-line public librar: www.openlibrary.org.... I tried this traditional recipe from central Italy and found the results disappointing. While the recipe is relatively easy to do, the cookies have a hard texture, and are not all that flavorful, but then I don't like honey, which this recipe uses in abundance, so my opinion is biased. Personal comments and photo: Mary Melfi. |