Italy Revisited by Mary Melfi

Cookies without Nuts

Canistrelli (Anise-flavored cookies made with flour, sugar, rice oil, and white wine)

Originated from: Liguria and Piedmont, Italy

Occasion: Easter and other times

Contributed by: Taken from "Libro di Cucina" Italian Wikibooks; text, Italian Wikipedia

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Neapolitans (cookies filled with fruit marmalade or jelly; wth wine or maraschino glaze)

Originated from: Naples, Campania, Italy

Occasion: Any time

Contributed by: Taken from "Desserts and Salads" by Gesine Lemcke (1920)

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Neapolitan (Sandwich-style Neapolitan cookie, made with rich pastry dough, filled with jam or Italian pastry cream)

Originated from: Naples, Campania, Italy

Occasion: Any time & special times

Contributed by: Taken from "Two Hundred Recipes for Making Desserts, Including French Pastries" by Olive M. Hulse (1912)

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Neapolitaine al italienne (Neapolitan sandwich cookie, using pastry dough, filled with jam; frosted)

Originated from: Naples, Campania, Italy

Occasion: Any time & special times

Contributed by: Taken from "Two Hundred Recipes for Making Desserts, Including French Pastries" by Olive M. Hulse (1912)

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Tarallucci Cinnamon Cookies (with butter, sugar, honey, flavored with cinnamon)

Originated from: Italy

Occasion: Special times

Contributed by: Mary Melfi

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Sugar and Spice Cookies (with cinnamon, cloves and ginger)

Originated from: Italy and North America

Occasion: Any time

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

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Anise Cookies (Italian-flavored anise cookies, made with yeast dough; flavored with anise oil; glazed)

Originated from: Molise, Italy

Occasion: Special times

Contributed by: Taken from Rizzi DeFabo's cookbook, "Cooking with Rizzi" (Crabtree Press, 2010)

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Biscotti del Lagaccio (biscotti-style cookies made with yeast, flavored with fennel or anise liquor)

Originated from: Lagaccio, Genoa, Liguria, Italy.

Occasion: Any time

Contributed by: Taken from "Libro di Cucina" Italian Wikibooks

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Aniseed Biscotti (with sugar, eggs and anise seeds, without shortening)

Originated from: Sardinia

Occasion: Special times

Contributed by: Rita Ferrara

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Biscotti all' Anaci (Italian twice-baked anise biscotti, using no fat, with eggs, sugar, pastry flour and anise seeds)

Originated from: Italy

Occasion: Any time & special times

Contributed by: Adapted from "The Talisman Italian Cook Book" by Ada Boni (1958)

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