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Ingredients 1/2 cup shortening
Directions Cream shortening with sugar, add eggs, vanilla, and gradually add flour and baking powder.
Notes 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. |