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Puddings and Creams
Macaroons/Biscottini (Wine-soaked almond macaroons, topped with whipped cream and red wine)
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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Ingredients

1 dozen almond macaroons
1/2 pint heavy cream, whipped
1 cup red wine
2 tablespoons powdered sugar



Directions

Soak macaroons in wine, and place on the bottom of a shallow bowl.

Combine whipped cream with powdered sugar, and spread over macaroons; place another layer of macaroons over cream, and cover with whipped cream and remaining wine.

Chill 1 hour.

Serves 6.


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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