Italy Revisited by Mary Melfi

Cookies with Nuts

Chocolate Chip Cookies (with brown sugar, butter, chocolate chips, chopped nuts and vanilla)

Originated from: North America and Italy

Occasion: Any time

Contributed by: Taken from "Beary Delights" (Pierre De Coubertin School, St. Leonard, Quebec,1996)

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The Ultimate Chocolate Chip Cookies (with brown sugar, Crisco, Chipits chocolate chips, vanilla and pecans)

Originated from: North America and Italy

Occasion: Any time

Contributed by: Taken from "Beary Delights" (Pierre De Coubertin School, St. Leonard, Quebec,1996)

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Chocolate Cookies/Biscotti di Ciocolata (Italian chocolate peanut cookies, using butter, flavored with anise; frosted)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Grannie's Peanut Butter Cookies (with brown sugar, vanilla, bran and rolled oats)

Originated from: North America and Italy

Occasion: Any time

Contributed by: Taken from "Beary Delights" (Pierre De Coubertin School, St. Leonard, Quebec,1996)

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Biscuit Tortoni (made with cream, egg white and rum; topped with toasted almonds)

Originated from: Italy

Occasion: Special times

Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Hazelnut Cakes (Flourless cookies using hazelnuts, brown sugar and egg whites)

Originated from: Italy and North America

Occasion: Any time & special times

Contributed by: Taken from "The Joy of Cooking" by Marion Rombauer Becker (1943)

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Hazelnut Cookies (using eggs, sugar, cognac and bread crumbs)

Originated from: Italy and North America

Occasion: Any time & special times

Contributed by: Taken from "Favorite Recipes from House & Garden" (1958)

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Peanut Butter Cookies (with margarine, brown sugar and vanilla)

Originated from: North America and Italy

Occasion: Any time

Contributed by: Taken from "Beary Delights" (Pierre De Coubertin School, St. Leonard, Quebec,1996)

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Crunchy Peanut Butter Cookies (with butter, brown sugar, vanilla and chocolate chips)

Originated from: North America and Italy

Occasion: Any time

Contributed by: Taken from "Beary Delights" (Pierre De Coubertin School, St. Leonard, Quebec,1996)

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Biscuit Tortoni No. I /Biscotto Tortoni (frozen custard, using macaroons, egg yolks, whipped cream and marshmallows)

Originated from: Italy

Occasion: Special times

Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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