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Cookies without Nuts
chocolate biscotti
Biscotti Cioccolata di Antoniette (Italian Chocolate Biscotti, without nuts; flavored with vanilla)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto

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6 eggs
6 ounces vegetable oil
1 1/2 cups sugar
5 cups flour
1 tablespoon vanilla
1 teaspoon Magic baking powder
a touch of bicarbonate
12 oz semi-sweet chocolate (for baking, melted)
Original Italian Text
6 uova
6 ouz. olio
1 1/2 t. zucchero
5 t. farina
1 c. vanilla
1 c. te magich
un po bicarbanoto
12 ouz. cioccolata
Forno 350.


Preheat oven to 350 F degrees.

Mix dry ingredients with wet ones.

Form biscotti-style logs.

Place logs on cookie sheets lined with parchment paper.

Bake 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, 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.

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