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Cookies without Nuts
Italian chocolate biscuits
Chocolate Biscuits (Italian chocolate-flavored drop cookies using eggs, castor-sugar, flour and powdered chocolate)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)

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4 eggs, separated, well whisked
1 1/2 ounces powdered chocolate
6 ounces castor-sugar
6 ounces flour


Beat four yolks of eggs, one ounce and a half of powdered chocolate, adn six ounces of castor-sugar, for twenty minutes with a wire beater.

Add four whites of egg well whisked; stir in by degrees six ounces of flour.

Mix well, and put the paste in even spoonfuls on greased paper on a biscuit-tin.

Bake in a slow oven for about thirty minutes.


The recipe in this entry was taken from "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci. The book was published in London by George Bell and Sons in 1905. Most of Maria Gironci's recipes in "Italian Recipes for Food Reformers" were originally published in the author's first book, titled, "Recipes of Italian Cookery." The second edition of this cookbook was published in 1892 in London by Gaskill & Webb. "Italian Recipes for Food Reformers" caters to vegetarians, omitting all meat-based dishes. Unfortunately, Maria Gironci's wonderful cookbooks are not yet available at www.archive.org, though reprints are available through reputable publishers. According to the Library of Congress all books published before 1923 are in the public domain.... Photo: Mary Melfi.

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