Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Cookies without Nuts
Pizzelle di Antoniette (using vegetable oil; flavored with sweet liquor)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto

Printer Friendly Version


4 1/2 cups flour
6 eggs
7 ounces vegetable oil
7 ounces sugar
4 teaspoons Magic baking powder
1 shot of milk [1 1/2 ounces)
1 shot of sweet liquor
Original Italian Text
4 1/2 tasse farina
6 uova
7 ouz. oglio
7 ouz. zucchero
4 c. picoli magich
1 bicchierino latte
1 bicchierino liquore dolce

La pasta deve essere molle; deve mestere bene.


Mix dry ingredients with wet ones very well; the resulting dough should be very soft.

Cook cookies in pizzelle baker.


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, Antoniette). 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.

Back to main list