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Italian cookies

Linda Mathewson

17 years ago

There used to be an Italian deli/sandwich shop a few miles away (Groton, CT) that sold Italian cookies by the pound. I'm not sure if they were made there or brought in from one of the Italian pastry shops in Hartford or perhaps New York. My favorite was a crisp chocolate meringue cookie that was chock full of almost whole hazelnuts. I have been looking for a recipe on line, with no luck. They might be called Spumenti. Does anyone have a recipe? I'd also love to have a recipe for the little almond cookies rolled in the chopped nuts or some of them had a candied cherry half on top. I hardly ever post, but I lurk here everyday. I know there are some fabulous bakers around here. Thanks!

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Comments (3)

triciae
17 years ago
No recipe but I live in Mystic. Is the deli still around? The cookies sound good & I'd like to try them.

Thanks!

/tricia
ruthanna_gw
17 years ago
These might be the ones. The recipe was posted on the Italian Food Forever blog but I can't get the link dirctly to the recipe to work.

CROCCANTINI

Meringue cookies can be found in pastry shops across Italy, but the addition of melted chocolate and toasted, chopped hazelnuts makes this version extra special. I find these cookies are best eaten within a few days of baking.
Makes 4 Dozen
by Deborah Mele

1 1/2 Cups Whole Hazelnuts
3 Large Egg Whites
1/2 Cup Icing Sugar
6 Ounces Dark Chocolate (Or Semisweet)

Preheat the oven to 300 degrees F. Toast the hazelnuts for 8 to 10 minutes or until the skins split, and the nuts just begin to take on color. Drop the nuts into a kitchen towel, and rub the nuts in the towel until they lose their skins. Finely chop the nuts, reserving about 1/3 of a cup to garnish the cookies. Butter two large cookie sheets, or cover them with silicon sheets. Melt the chocolate in a double boiler, or in a small pot set in a larger one that contains simmering water. Let cool to room temperature.

In a bowl, beat the egg whites until soft peaks form. Begin to add the sugar, a little at a time, continuing to beat the egg whites. Beat on high speed until the whites are stiff and gossy. Fold in the chocolate and nuts carefully. Drop the cookies by rounded tablespoons onto the cookie sheets. Sprinkle the tops with the nuts you had set aside earlier. Bake for 45 to 60 minutes, or until the meringues are firm and dry. Cool on wire racks.

Buon Appetito!
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Linda Mathewson
Original Author
17 years ago
Thanks! That sounds like the right one. I should have all the ingredients and will be trying it soon. Tricia - the deli was Orsini's. They closed a while back, I think maybe to concentrate on their sausage business, because I still see the sausage for sale in the grocery stores.

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