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Cookies without Nuts
Cream Cheese Ice Box Cookies/ Biscottini con Ricotta (Italian ricotta cheese sliced cookies, using butter)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1/2 cup butter
1/4 cup Ricotta cheese
1 1/2 cup flour
2 teaspoon baking powder
1/2 cup sugar
1/2 teaspoon salt


Blend butter and cheese thoroughly, and gradually add sifted dry ingredients to make a stiff dough.

Form into a long roll, chill in ice box overnight.

Slice thin, and bake on a buttered sheet in a moderate oven (350 degrees F) about 10 minutes, or until delicately browned.

Makes 3 dozen.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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