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Bisccottini puerperali (Pellegrino Artusi's chocolate-flavored cookie pudding for birthing mothers with icing sugar)
Originated from: Italy
Occasion: for birthing mothers
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)
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Muscardini (Tongue-shaped Sicilian cookies, with eggs, flour and icing sugar)
Originated from: Cattolica Eraclea, Agringento, Sicily
Occasion: Weddings
Contributed by: Franca Cucuzzella (Her grandmother's recipe)
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Bicciolani (Italian spice cookies with cinnamon, nutmeg, cloves and corriander)
Originated from: Piemonte, Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto
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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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Basic Cookie Recipe/Ricetta Base per Biscotti (using shortening, milk and anise extract)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Cardamon Cookies/Biscottini di Cardamono (using butter; flavored with lemon)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Sicilian Lemon Cookies (with Crisco, milk, sugar, lemon and orange zest; glazed, topped with sesame seeds)
Originated from: Ricanati, Taormina, Sicily
Occasion: Any time & special times
Contributed by: Mrs. Rosina Melfi
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Sesame Cookies/Biscottini Sesamo (using shortening; flavored with anise)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Queen's Biscuits/Biscotti di Regino (using shortening, milk, eggs, sugar and sesame seeds)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cookbook, 160 Masterpieces of Italian Cookery" (The Culinary Arts Institute of Chicago, 1954)
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Biscotti di Regina (Finger-shaped Italian cookies coated with sesame seeds)
Originated from: Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1960s
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