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Cookies with Nuts
Sicilian Meringues
Chocolate-Hazelnut or Chocolate-Cashew Nut Meringues (using egg whites, icing sugar, cocoa and cinnamon)
Originated from: Sicily, Italy
Occasion: Any time & special times
Contributed by: Adapted from "The Art of Sicilian Cooking" by Anna Muffoletto (1971)

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1/2 pound (about 1 1/8 cups) hazelnuts or cashew nuts, coarsely chopped
1/2 pound (about 2 cups) icing sugar
1 1/8 tablespoons cocoa powder
1 teaspoon cinnamon
3 "medium" egg whites, beaten

Yield: about 18 cookies


Preheat oven to 325 degrees F.

Line cookie sheets with parchment paper or grease them.

Beat egg whites until a bit frothy but not stiff.

In a separate bowl mix icing sugar, cocoa powder and cinnamon.

Mix egg whites with dry ingredients until well blended -- about 4 minutes.

Wet hands and take about 1 tablespoon of the mixture and shape into round balls.

Place the balls on the baking sheets, about 1 inch apart, and bake for about 22 to 28 minutes.



The recipe in this entry was adapted from "The Art of Sicilian Cooking" by Anna Muffoletto (New York: Doubleday, 1971). The cookbook can be borrowed for free at the on-line library, www.openlibrary.org..... Photo: Mary Melfi.

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