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Cookies without Nuts
Biscottini Deliziosi/Meringue Crisps (made with egg whites, butter, sugar, cream and flour; flavored with vanilla)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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3 tablespoons butter
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream
2 1/2 tablespoons flour
3 egg whites, beaten stiff


Cream the butter; gradually beat in the sugar until light.

Beat in the vanilla and cream, then mix in the flour.

Fold in the egg whites, mixing until a dough is formed.

Pat out on a lightly-floured surface and cut into strips 2-inches long by 1/4-inch wide.

Arrange on a greased cooky sheet, leaving space between each, as they spread in baking.

Bake in a preheated 450 degree oven 5 minutes, or until delicately browned.

Cool on a cake rack.

MAKES: about 3 dozen.


The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. It was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Photo of store-bought meringue crisps: Mary Melfi.

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