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Cookies without Nuts
Chocolate Cookies (Bi-colored chocolate and vanilla flavored biscotti)
Originated from: Italy
Occasion: Special times
Contributed by: Pierina Faustini

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4 eggs
2 cups sugar
7 oz. Tenderflake (melted)
Grated zest of 1 lemon
1/2 cup milk (warm)
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla
Flour as much as is needed (to make a log)

4 tablespoons cocoa powder
3 tablespoons flour


o Preheat oven to 325 F degrees.

o Mix ingredients and then add enough flour to make a dough that can shaped into a biscotti-style log.

o Separate dough into two parts.

o One part of the dough add 4 tablespoons of cocoa powder. Mix well. Shape into a ball.

o In the other part of the dough add 3 tablespoons flour. Mix well. Shape into a ball.

o Divide each dough ball into two -- making 4 balls.

o Attach one ball of dough that has cocoa powder to one that does not have it -- do not mix too much, but enough to get the dough together (P.S. If one over-mixes one risks getting a uniformed colored dough and if one under-mixes one can get two sets of dough that don't attach to each other so one has to do it just right in order to get the right look -- a marble effect might be easier to obtain than a bi-colored one).

o Repeat the process with the second batch of dough balls.

o Shape the dough balls into biscotti-style logs -- about 3 to 4 inches wide.

o Place the logs on cookie sheets lined with parchment paper.

o Place on middle rack and cook for about 25 minutes.

o Cool.

o Cut 1/2 inch slices, preferably at a slant.


Photo: Mary Melfi.

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