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Cookies without Nuts
Amonia cookies
Italian Lemon Cookies with Amonia (with oil, milk and lemon zest)
Originated from: Guardialfiera, Molise
Occasion: Special times
Contributed by: Olga Palazzo (her mother's recipe)

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For batter*
1/2 cup oil
1/2 cup milk
1 cup sugar
Finely grated zest of 1 lemon
3 tablespoons amonia baking powder [also known as "Ammonium carbonate"]
6 eggs
3 3/4 cups flour

For sprinkling
Table sugar

* Makes about 2 dozen cookies.


o Preheat oven to 350 F degrees.

o Beat eggs.

o Add sugar and beat till creamy.

o Add milk, oil. and grated lemon zest and beat some more.

o Mix amonia powder with the flour.

o Add the flour and amonia mixture with the sugar and egg mixture and beat some more.

o Line cookie sheets with parchment paper.

o For each cookie spoon a tablespoon of batter onto the cookie sheet -- the space between the cookies has to be very wide as the cookies will expand in the oven (A regular cookie sheet will incorporate only 6 cookies, 3 on each side).

o Sprinkle the tops of the cookies with sugar.

o Bake till golden (about 15 minutes).


The contributor's mother, the late Angelica (nee Greco) Palazzo, often made these cookies for her family and were much loved..... Photo: Mary Melfi.

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