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Vincenza's Cookies

Biscotti di Vincenza


This recipe bears the name of Vincenza Salierno, who was born in San Leulcio del Sannio, and come to America in 1955 with her four children. This is a twice-baked cookie. It keeps well and was often served as breakfast food with strong coffee.


8 tablespoons (1 stick) butter or margarine

1 cup sugar

1 large egg

2 cups King Arthur™ Unbleached, All-Purpose Flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup fresh orange juice

1 cup chopped walnuts or hazelnuts, or a combination


Preheat the oven to 350F. Lightly grease a cookie sheet.

Sift the dry ingredients together 3 times. Set aside.

In a bowl, cream the butter or margarine with an electric mixer. Add the sugar gradually, beating well, then add the egg and blend thoroughly. Gradually add the sifted ingredients and orange juice. Fold in the chopped nuts.

Spread the dough on the cookie sheet to form a 9 1/2-by-5-inch loaf. Bake for 30 minutes, or until the dough is firm. Remove the cookies from the oven and let cool about 5 minutes. Cut the cookies into 1-inch crosswise slices.

Lower the oven temperature to 300F.

Place the cookies back on the cookie sheet on their side and return to the oven to toast about 5 minutes on each side. Cool the cookies completely on a rack.

This recipe is from NELLA CUCINA by Mary Ann Esposito, published by William Morrow and Company, Inc. in 1993.


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