Years ago, we used to receive about five pounds of cookies every Thanksgiving, from an old Italian lady we knew. They were the best cookies I ever ate. They were of all different kinds, but tended to be dense, flavorful, and not terribly sweet, which allowed the flavors to come through.
One in particular was a little glob of delicate spiciness, with a slight glaze.
Years later, in Italy, I discovered that Italian sweets and desserts are not as sweet as French, German and American sweets.
Do Italians hold down the sugar content?
What are the other secrets?
I’m capable of improvising if you don’t have recipes.
