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chocolate biscuit
Chocolate Biscuit (without shortening; with whole wheat flour, powdered sugar and eggs )
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cook Book" by Pellegrino Artusi (S.F. Vanni, 1945)

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Eggs, 6
Powdered sugar, 7 oz.
Whole wheat flour, 5 oz.
Chocolate, almost 2 oz. [grated]


Grate the chocolate and mix it with the sugar and the egg yolks.

Add the flour and work the compound for more than half an hour.

Finally add the beaten egg whites, mixing slowly.


This recipe (#327) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi.

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