You Can Never Get Enough of these Noci Di Burro Cookies

When we were kids and learning to bake these cookies we ate so many of them before the guests arrived and we always got into trouble for it. But we felt it was well worth the wrath of my Grandmother and Mom.

Butter Nut Cookie
Noci Di Burro

1/2 pound unsalted butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups unbleached all purpose flour
1 cup hazelnuts, chopped
Confectioners' sugar for coating

Preheat oven to 350 degrees

Using an electric mixer with the paddle attachment, cream the butter, confectioners' sugar, and vanilla until well blended.

Add the flour and hazelnuts on low speed.

When dough is formed roll dough in 1/2 inch balls and place on parchment lined cookie sheets, spacing them about 2 inches apart. Bake for 15 to 20 minutes, or until lightly browned.

Remove from the oven and while the cookies are still hot, roll in confectioners' sugar to coat. Place cookies on wire cooling racks.

Let cookies cool completely, then store in an airtight container.

Be sure you "steal" a few before you store them away.

Rich Toasted Almond Flavor & A Delicate Sweetness

Almond Wine Cookies

These cookies are a springtime favorite in my family.

1/4 pound unsalted butter, softened

1/2 cup sugar

2 egg yolks

1/2 tsp anise extract

1 cup unbleached all purpose flour

1/4 cup dry white wine

1/2 cup chopped almonds

1/2 cup slivered almonds



Preheat oven to 375 degrees

In an electric mixer, cream the butter and sugar until light. Add the egg yolks and anise extract. Mix until blended.


On low speed , add flour and wine alternately and mix until blended. Mix in chopped almonds to form a soft dough.

Using a teaspoon, drop dough into the slivered almonds and roll the dough around to coat.

Place on a parchment lined cookie sheet, spacing cookies at least 2 inches apart. Press the tops of the cookies down to flatten a bit.

Bake for 12 to 15 minutes or until lightly browned.

Remove cookie sheet from the oven.
Using a metal spatula, remove the cookies from the sheet pan onto a wire cooling rack. Cool completely.

Store cookies in an airtight container.

But before you do that eat a few. You will love them!!

Delizioso Biscottini con Ricotta

Biscottini con Ricotta

Cream Cheese Ice Box Cookies



You will love making these cookies. They are not only "Delizioso" but easy and everyone will love you for the effort.



1/2 cup butter softened

1/4 cup Ricotta cheese

1 1/2 cups unbleached all purpose flour

2 tsp baking powder

1/2 cup sugar

1/2 tsp salt



Blend butter and Ricotta cheese thoroughly, and gradually add sifted dry ingredients to make a stiff dough. Form into a long roll, wrap in waxed paper and chill in ice box overnight.

Slice thin circles and bake on a buttered cookie sheet, in a 350 degree oven for about 10 minutes, or until delicately browned. Makes about 3 dozen cookies.



You won't regret making these lovely cookies. They are delicate and perfect for that afternoon cup of coffee or tea.

Ciao Bella