Italy Revisited by Mary Melfi

Cookies without Nuts

Biscotti con le Caramelle (with honey, vanilla extract and candy centers)

Originated from: Italy

Occasion: Special times

Contributed by: Marisa Pastore

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Amaretti di Vitoria (Italian almond cookies, without nuts, with white and brown sugar; flavored with almond extract)

Originated from: Italy

Occasion: Any time

Contributed by: Anna-Maria Benvenuto

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Baicoli (Biscotti, with yeast, butter and egg white)

Originated from: Venice, Italy

Occasion: Any time

Contributed by: Mary Melfi

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Lingue di Gatto/Cat Tongues (thin finger-length cookies made with flour, butter, icing sugar and egg white)

Originated from: Italy

Occasion: Any time & special times

Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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Biscotti di Marmellata di Nadine (Italian cookies, with eggs, vegetable oil and marmalade)

Originated from: Italy

Occasion: Any time

Contributed by: Anna-Maria Benvenuto

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Sardinian biscottini with honey (using butter, milk and eggs)

Originated from: Sardinia, Italy

Occasion: Any time

Contributed by: Adapted from an Italian cookbook published in the 1960s

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Ciambellette di Pasqua (with lemon zest and vanilla)

Originated from: Ripi, Frosinone, Lazio

Occasion: Easter

Contributed by: Pierina Faustini

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Biscotti al cocco/ Italian Coconut Cookies (made with wheat flour, sugar, coconut flour, yeast and butter)

Originated from: Italy

Occasion: Any time & special times

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

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Biscotti al Cocco di Silvana (Italian coconut cookies, with shredded coconut and orange juice; rolled in icing sugar)

Originated from: Italy and North America

Occasion: Any time

Contributed by: Anna-Maria Benevenuto

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Meringues (with egg whites and castor sugar)

Originated from: Italy

Occasion: Special times

Contributed by: Taken from"Italian Cooking" by Dorothy Daly

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