A far morselletti Romaneschi - To make Roman style morsels



For more information on the role of biscotti in the 16th Century please visit the following: 

Little Morsels or Biscotti from the 16th Century Italy by Lady Helewyse de Birkestad who was the inspiration for my attempt to translate the "Roman Style" Morsels below.

A far morselletti Romaneschi

Ogni tre uova sbattute vogliono una libra di zuccharo di Madera pisto, & un’oncia di cannella fina pista & bene spolverizzata, con un grano di muschio, & far la casa nella farina, mettendovi ogni cosa dentro mescolandosi molto bene con mano farina che si può, facendosi in forma di morselletti, & deono cuocersi al modo delli biscotti, & ravioli con fuoco adagio. Si cuocerebbon meglio quando sfornato il pane si mettesser nel forno, quando saran cotti crepperanno.

To make Roman style morsels

For every three eggs beaten together you want a pound of Madiera sugar ground, and one ounce of finely ground cinnamon powder, with a grain of musk, and make a hole in the flour and put into it every thing, mixing everything very well with floured hands, make them in the form and morsels and put them to cook in the same way as biscotti and ravioli with a slow fire. They cook the best when one has just pulled out the bread from the oven and you put them then in the oven, they are cooked when they burst and crack.

Interpreted Recipe

3 eggs
2 ¾ cup flour
1 2/3 cup sugar
1 tbsp cinnamon or anise seed


Mix all ingredients together and bake 350 degrees until lightly browned.  

These are delicious.  An excellent sweet that gets more flavorful as it sits.  

The Singular Doctrine of ... D. Romoli known as Panonto; in which it is the Scalco office; of the seasoning of every dish, ... of making banquets of all times in princes ..., in the end a short treatise on the health system (reduced by the substance of medicine by R. Gropetio, etc.) ... Again ... reprinted & reprinted, etc By Domenico Romoli 1610

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