Italy Revisited by Mary Melfi

Cookies with Nuts

Biscotti all'Arancia di Elia (Italian orange cookies; rolled in icing sugar, with almond in the center)

Originated from: Italy

Occasion: Any time

Contributed by: Anna-Maria Benvenuto

View Recipe

Brutti Ma Buoni ("Ugly but Good" hazelnut meringues with egg whites and vanilla)

Originated from: Piemont, Italy

Occasion: Special times

Contributed by: Mary Melfi

View Recipe

Filbert Macaroons/Biscottini alla Nocciole (with hazelnuts and egg yolks, without shortening)

Originated from: Italy

Occasion: Any time & special times

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

View Recipe

Bruti ma Buoni (with hazelnuts, egg whites and cinnamon)

Originated from: Piemont, Italy

Occasion: Special times

Contributed by: Mary Melfi

View Recipe

Mary's Bruti ma Buoni (with hazelnuts, almond powder, egg whites and cinnamon)

Originated from: Piemont, Italy

Occasion: Special times

Contributed by: Mary Melfi

View Recipe

Walnut Clusters (with semi-sweet chocolate squares and vanilla)

Originated from: Italy

Occasion: Special times

Contributed by: Julia D.

View Recipe

Walnut Crescents (with butter, icing sugar and vanilla)

Originated from: Larino, Molise

Occasion: Christmas, weddings

Contributed by: The Ferri Family

View Recipe

Walnut Crescent Cookies (with butter and lemon zest)

Originated from: Northern Italy

Occasion: Special times

Contributed by: Mary Melfi

View Recipe

Biscotti di Agnese (Italian walnut cookies, with raisins, brown sugar and oil)

Originated from: Italy

Occasion: Any time

Contributed by: Anna-Maria Benvenuto

View Recipe

Nut Cookies/Biscotti di Noci (with walnuts, flavored with vanilla)

Originated from: Italy

Occasion: Any time & special times

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

View Recipe

Page: 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / Next >>