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Synonyms:  biscuits 

amaretti = amaretti biscuits = Italian macaroons = Italian almond cookies   Pronunciation:  ah-muh-REH-tee   Notes:   These crisp, hard cookies are traditionally made with bitter almonds.  Dessert recipes sometimes call for them to be crumbled or ground.   Amaretti de Sarnonno are considered to be the best.   Substitutes:  almond biscotti OR ladyfingers OR graham cracker crumbs OR macaroons (These are softer than amaretti)


biscotti   Pronunciation:  biss-COT-tee Notes:   Biscotti are cookies that are hard, dry, and intensely flavored--think of them as teething biscuits for adults.  They're made by baking a loaf of cookie dough, slicing it, and then baking the slices a second time.  They come in several flavors, including almond, chocolate, anise, and hazelnut.   They can be stored for a long time in a dry, airtight container.    Substitutes:  mandlebrot OR amaretti


butter cookie = petit beurre  Notes:  These crisp cookies are made with butter.  They're sometimes crushed and use to make pie crusts.   Substitutes:  shortbread (not as crisp)

cannoli shell  Notes:  Italians stuff these with a sweet filling that's usually based on ricotta cheese.  Substitutes:  omit (Italians sometimes serve cannoli filling by itself as a pudding.)

chocolate wafer  Notes:    These are crisp chocolate cookies that are often crushed and used to make pie crusts.  Substitutes:   gingersnaps

cialde  Pronunciation:  chee-AL-day  Notes:  These crisp, finger-length Italian cookies are flavored with anise.  They're often stuffed with fruit or other fillings.

corico  Notes:   These lightly sweetened cookies are made with cornmeal.  Look for them in Hispanic markets.

ginger nut   Notes:  These addictive British cookies are similar to ginger snaps, but harder.  They're often crushed into crumbs for pie crusts.  Substitutes:  ginger snaps

gingersnap = ginger biscuit   Notes:   These hard cookies are flavored with ginger and molasses.   They're sometimes added to sauerbraten or beef stews, or they're crushed into crumbs for pie crusts.   The British version of this is the ginger nut, which is similar but very hard.   Substitutes:  graham crackers (for pie crusts) OR chocolate wafers (for pie crusts) OR vanilla wafers (for pie crusts) OR gingerroot (for sauerbraten) OR ground ginger (for sauerbraten)



ladyfingers = savoiardi = savoiardi cookies = savoiardi biscuits = sponge fingers  Notes:   These are tongue depressor-sized sponge cakes that are used to make charlottes, tiramisu and other desserts.   American ladyfingers are smaller and moister than their Italian counterparts.  If substituting them for Italian savoiardi, use more and toast them briefly in the oven before using.   Substitutes:  génoise OR sponge cake OR pound cake (not as absorbent) OR brioche



macaroon  Notes:  These are soft cookies that are made with either almonds or coconut.  Substitutes:  amaretti (These aren't as soft as macaroons.)


madeleine  Notes:  These are rich, cake-like cookies that are shaped like shells.   They're often flavored with lemon, orange, chocolate, or almonds.



mandelbrot = mandel bread   Pronunciation:   This is similar to an almond-flavored biscotti, only smaller and softer.  Look for it in Jewish markets.  Substitutes:  biscotti


Oreo® cookie  Notes:   These cookies have a creamy vanilla filling sandwiched between two chocolate wafers.   They're addictive all by themselves, but cooks also crush them and use them to make pie crusts or ice cream toppings.  Substitutes:  chocolate wafer OR vanilla wafer


palm leaf = palmier   Notes:  These crunchy cookies are made with puff pastry and sugar.


regina cookies = biscotti de regina    Notes:  These come with or without a coating of sesame seeds.


Russian tea cookie = snowball = Russian tea cake = Russian tea biscuit = Mexican wedding cookie   Notes:   These are made with flour, nuts, and butter, baked, and then rolled in powdered sugar.

shortbread  Substitutes:   These rich cookies are loaded with butter.  Substitutes:  butter cookie (crisper)


vanilla wafer  Notes:   These vanilla cookies can be eaten as they are, but cooks often pound them into crumbs and use them to make pie crusts.  Substitutes:  chocolate wafers OR gingersnaps

 Copyright © 1996-2005  Lori Alden