Italy Revisited by Mary Melfi

Cookies with Nuts

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

Originated from: Piemont, Italy

Occasion: Special times

Contributed by: Mary Melfi

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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)

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

Originated from: Italy

Occasion: Any time

Contributed by: Anna-Maria Benvenuto

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

Originated from: Piemont, Italy

Occasion: Special times

Contributed by: Mary Melfi

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

Originated from: Piemont, Italy

Occasion: Special times

Contributed by: Mary Melfi

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

Originated from: Italy

Occasion: Special times

Contributed by: Julia D.

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Walnut Crescents (with butter, icing sugar and vanilla)

Originated from: Larino, Molise

Occasion: Christmas, weddings

Contributed by: The Ferri Family

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Walnut Crescent Cookies (with butter and lemon zest)

Originated from: Northern Italy

Occasion: Special times

Contributed by: Mary Melfi

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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)

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Biscotti con Gattoli e Noce (Biscotti with hazelnuts and walnuts)

Originated from: Cattolica Eraclea, Agringento, Sicily

Occasion: Special times

Contributed by: Maria Mascarella's daughter, Carmela

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