Michetta di Dolceacqua
Easy
Rita Ricci was a friend of my Grandmother Galasso and my mother. I remember her as a roly-poly woman with rosy cheeks, who could have passed for Mrs. Santa Claus. She was always cooking and then giving away what she cooked.
Over endless cups of dark brewed espresso, and these cookies, she and my grandmother would talk in Italian about how things used to be in the old country.
Her original recipe calls for 4 dozen eggs, a 3-pound can of shortening, 8 cups sugar, 20 teaspoons baking powder, 4 tablespoons vanilla, and juice of 4 lemons, and 20 cups of flour. I’ve reworked her instructions and made the quantities much easier to manage. (Mrs. Ricci’s recipe says it will make “one half bushel of cookies.”)
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