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Cookies without Nuts
italian coconut cookies
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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4 eggs
14 ounces sugar
1 small bag of shredded coconut [2 cups or 140g]
1/2 container of Crisco
8 ounces orange juice [1 cup]
32 ounces flour [4 cups]
7 teaspoons Magic baking powder

For coating
icing sugar

Original Italian Text
4 uova
14 ouz zucchero
1 sachetto coconut
1/2 pack Crisco
8 ouz succo arance
32 ouz. farina
7 c. te magich
Crisco metere insieme con il zucchero, uova, sbatere. Girare la polini nel auxxhero a velo, essere bene infarinate.


Mix Crisco with sugar and eggs and beat very well.

Mix the rest of the ingredients together.

Form small balls with the resulting soft cookie dough.

Roll in icing sugar.

Place the dough balls on cookie sheets lined with parchment paper, making sure there is ample space between them.

Flatten the balls a little.

Bake in a preheated moderate oven until done.


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, Silvana). 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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