600 grams (about 1 1/3 pounds) of flour
350 grams (about 12 1/2 pounds) of butter
200 grams (about 7 ounces) of sugar
6 egg yolks
5 cloves (ground)
1 teaspoon of cinnamon
A pinch of coriander seeds (ground)
A pinch of white pepper

o Mix dry ingredients with wet ones and work into a malleable dough.

o Let the dough rest for 6 hours in a cool place.

o Using a pastry bag pipe long ribbed ribbons of dough onto a cookie sheet that has been lined with parchment paper.

o Bake in a moderate oven until ready (about 15 minutes).

o Cut rectanglar pieces -- 8 to 10 centimeners wide.

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. Mrs. Anna-Maria Benvenuto also copied recipes from Italian cookbooks, magazines and newspapers. The recipe in this entry was found in an Italian cookbook published in the early 1970s. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her enormous 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.... Photo: Mary Melfi

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