100 grams (about 3 1/2 ounces) butter
100 grams (about 3 1/2 ounces) icing sugar
100 grams (about 3 1/2 ounces) Hungarian flour [fine flour]
1 egg white

Place the butter in a bowl and soften it, using a wooden spoon.

Add the sugar, after that the flour, and lastly the egg white, stirring all the time, blending the ingredients into a smooth dough.

Place the mixture in a pastry bag with an attachment having 1 centimeter round or square opening.

Squeeze out the dough onto a greased cookie sheet, forming finger-length cookies.

Keep the cookies far apart as they will expand.

Bake in a Dutch oven at moderate heat.

This recipe should make about 50 cookies.

The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. Olga Ragusa's selection of recipes from Pellegrino Artusi's famous cookbook, titled "The Italian Cook Book," can be found in its entirety at www.archive.org (It's free). The University of Toronto recently published a new English edition of Pellegrino Artusi's "Science in the Kitchen and the Art of Eating Well"; many of the recipes in this edition can be found at www.books.google.ca.... Photo: Mary Melfi.

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