HARD TACK (Roccogotte) Italian Cinnamon Filbert cookies

These cookies bring back fond memories of childhood in my home.

Since there is no shortening in these cookies they will last

over a year without refrigeration provided the nuts are well roasted.

Each year my father would buy a shiny new Wheeling garbage can and line it

with brown paper and nearly fill it with these cookies which we enjoyed throughout the year. These were stored in the basement “pantry” under the stairs along with barrels of 50-year-old vinegar and other homemade goodies

and condiments. Every so often someone would go to the basement to replenish a bagful of these cookies for the upstairs cupboard. They never seemed to last too long.

1 lb. flour

1 1/4 lb sugar

1 oz. cinnamon

1 oz. baking powder

1/2 tsp. salt

1 1/4 lbs blanched and roasted filberts

egg whites

Mix dry ingredients thoroughly. Add egg whites until

the consistency is that of moist putty. Add nuts until

evenly distributed. Mix nuts in gently to avoid breaking.

Roll out to 1/2 to 3/4" diameter. Form rings about 3" to 4"

in diameter. Brush top of ring with egg yolk for glaze.

Bake in 350ºF oven for 20 minutes on parchment or buttered and floured

cookie sheets.