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Cookies without Nuts
biccolani di Vercelli
Biccolani di Vercelli (4-inch long ribbed spice Piedmontese cookies using wheat and corn flour, flavored with cinnamon)
Originated from: Piedmont, Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1960s

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1 1/4 cups butter, melted and then cooled
3/4 cup sugar
2 eggs
3 egg yolks
3 1/4 cups flour
1/2 cup fine cornmeal
Finely grated zest of 1 small lemon
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon coriander
1/8 teaspoon pepper


Preheat oven to 375 F.

Grease 2 cookie sheets or line with parchment paper.

Mix the wheat and corn flour together.

Sift the flours and put aside.

Using an electric beater, cream the sugar with the butter.

Add the lemon zest and mix well.

Add the cinnamon, nutmeg, cloves, coriander and pepper. Mix well.

Add the 2 whole eggs and beat well.

Add the 2 egg yolks and beat well.

Mix in the sifted flour mixture and blend well, doing it quickly.

Using a piping bag that has a large ribbed tip, pipe the dough out on to the greased baking sheet in strips about 4 inches long.

Bake in a preheated 375 degrees oven until golden brown --about 12 minutes.

Cool before serving.


This spice cookie is difficult to do as it uses a piping bag. For those who are not intimidated by its use (I am!) this cookie might be worth trying. It is quite different from the usual fare and not for everyone. Comments: Mary Melfi.... The following text comes from Wikipedia: "The Bicciolano is a typical cookie Vercelli. The recipe has its origins Renaissance and provides a sophisticated blend of spices, due to the possible variability in the use of spices There are different versions." Photo: Wikipedia.

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