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Cookies without Nuts
Biscotti alla Ricotta di Lucia R. (Italian ricotta cookies using eggs, butter or margarine; flavored with vanilla)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Marie Benvenuto

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1 container ricotta
1/2 pound butter or margarine
2 cups sugar
2 eggs
1/2 tablespoon baking soda
1 tablespoon vanilla extract
4 cups flour
2 tablespoons Magic baking powder

Original Italian Text
1 ricotta [450 grams]
1/2 l. burro o margherino
2 t. zucchero
2 uove
1/2 c. mucco polvere
1 c. vaniglia
4 t. farina
2 c. magich
Mi sehuiri bene. Forno 350 per 10-15 minuti.


Pre-heat oven to 350 F degrees.

Mix the dry ingredients with the wet ones very well.

Preheat oven to 350 F degrees.

Combine dry ingredients with wet ones.

Form the dough into a ball, place in a bowl, cover the bowl with plastic wrap and let it rest for about an hour.

After the dough has rested, take about a tablespoon of dough and using the palms of your hands make small balls, the size of golf balls (If the dough is sticky, dust it with a touch of flour).

Place the balls on cookie sheets lined with parchment paper, leaving ample space between them.

Bake in a preheated oven at 350 F degrees for 10 to 15 minutes.


Keep in fridge until needed.


Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her (The one in this entry was provided to her by her friend, Lucia). Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. Because of her talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing (Easier said than done).... While Mrs. Benvenuto was born in the Veneto region (in 1938) and has a natural fondness for recipes that come from this area, she found that as soon as she immigrated to Montreal, Quebec in 1952 she developed an instant appreciation for all foods from her homeland.... Photo and English translation of original Italian text: Mary Melfi.

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