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Biscotti con le Caramelle (with honey, vanilla extract and candy centers)
Originated from: Italy
Occasion: Special times
Contributed by: Marisa Pastore
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Amaretti di Vitoria (Italian almond cookies, without nuts, with white and brown sugar; flavored with almond extract)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto
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Baicoli (Biscotti, with yeast, butter and egg white)
Originated from: Venice, Italy
Occasion: Any time
Contributed by: Mary Melfi
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Lingue di Gatto/Cat Tongues (thin finger-length cookies made with flour, butter, icing sugar and egg white)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)
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Biscotti di Marmellata di Nadine (Italian cookies, with eggs, vegetable oil and marmalade)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto
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Sardinian biscottini with honey (using butter, milk and eggs)
Originated from: Sardinia, Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1960s
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Ciambellette di Pasqua (with lemon zest and vanilla)
Originated from: Ripi, Frosinone, Lazio
Occasion: Easter
Contributed by: Pierina Faustini
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Biscotti al cocco/ Italian Coconut Cookies (made with wheat flour, sugar, coconut flour, yeast and butter)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks
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Biscotti al Cocco di Silvana (Italian coconut cookies, with shredded coconut and orange juice; rolled in icing sugar)
Originated from: Italy and North America
Occasion: Any time
Contributed by: Anna-Maria Benevenuto
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Meringues (with egg whites and castor sugar)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from"Italian Cooking" by Dorothy Daly
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