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Nougats
Italian Sweets/Dolci Italiani (No baking candied fruit and nut nougats, with figs, dates, almonds and powdered sugar)
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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Ingredients

1/4 pound candied cherries
1/4 pound raisins, seeded
1/4 pound candied figs
1/4 pound dates, stoned
1/4 pound almonds
1/2 pound walnut meats
1/4 pound pecan meats
powdered sugar



Directions

Mix ingredients together; grind or chop fine, and toss onto a board sprinkled with powdered sugar.

Knead well, press to desired thickness, and cut into small squares.

Will keep if packed in layers with wax paper between layers.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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