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Fops/Moscadini (made wtih sugar, flour, water and anise flavoring)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Biscotti Tirolesi (Cut-out cookies using caster sugar and icing sugar, flavored with lemon, or sweet ravioli filled with jam)
Originated from: Trentino Alto Adige
Occasion: Any time
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks
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Spanish Bread/Pane di Spagna (Biscotti slices, using shortening, eggs, sugar, flour and baking powder; flavored with vanilla)
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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Biscottini la Saint-Cloud (Gluten-free Neapolitan cookies made with rice flour, sugar, eggs and citrus peel)
Originated from: Naples, Campania, Italy
Occasion: September 7th, The Feast Day of St. Cloud & any ot
Contributed by: Taken from "Cucina Teorico-Pratica" by Ippolito Cavalcanti (1839).
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Gufani Cookies/Biscottini Gufani (Italian multi-shaped cookies, using food coloring)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Scroccafusi (Baked lemon-flavored dough balls, dusted with icing sugar)
Originated from: Marche
Occasion: Carnival festivities
Contributed by: Anna-Maria Benvenuto
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Sweet Dumplings/Gnocchi Dolci (boiled sweet dumplings, with orange rind; dusted with breadcrumbs, sugar and cinnamon)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Cartellete (baked pin wheels, flavored with cinnamon and white wine)
Originated from: delle Marche, Italy
Occasion: Special times
Contributed by: Nadia Ballienzano (Zia Giovanna's recipe)
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Tea Cakes/Pastine pel the (round-shaped cookie using fine white flour, potato flour, butter, eggs and powdered sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)
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Pestine pel the/Pellegrino Artusi's tea biscuits (with egg whites and icing sugar)
Originated from: Italy and England
Occasion: Any time
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)
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