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Cookies without Nuts
pane di spagna
Spanish Bread/Pane di Spagna (Biscotti slices, using shortening, eggs, sugar, flour and baking powder; flavored with vanilla)
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 shortening
3 eggs
1 cup sugar
2 1/2 cups flour, sifted
1 tablespoon vanilla
3 teaspoons baking powder
pinch of salt


Cream shortening with sugar, add eggs, vanilla, and gradually add flour and baking powder.

Knead and roll dough lengthwise a thickness of about 2 inches.

Bake cake roll on a cookie sheet in a moderately hot oven (350 degrees F.) for 20 minutes; remove from oven, slice about 1/2-inch widths, place an inch apart on the cookie sheet, and return to oven to brown cut sides.

Makes about 2 to 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.... P.S. Most recipes for "Spanish Bread/Pane di Spagna" are for sponge cakes, rather than for biscotti. For a variety of "Pane di Spagna" recipes see Italy Revisited/"Cakes." Photo and comments" Mary Melfi.

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