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Cookies without Nuts
tea cake cookies
Tea Cakes/Pastine pel the (round-shaped cookie using fine white flour, potato flour, butter, eggs and powdered sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Flour of Hungary, 1 pound
Potato flour, 5 1/2 ounces
Powdered sugar, 5 1/2 ounces
Butter, 5 1/2 ounces
Egg whites, 2
Warm milk


Mix the two flours with sugar, and place this in a mound on the pastry board.

Make a hole in the middle, and put the egg whites and the butter (in pieces) into it.

Work the dough for about half an hour; add enough milk to make it rather soft.

Roll it out to the thickness of a silver dollar, cut it into discs; make holes in these discs with a fork and bake them in a baking-pan smeared with butter.


This recipe (#358) 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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