Scalilli. Turdilli. Crostoli. Grispelle. Biscotti. Pizzelle. I have fond memories of all those Italian desserts my mother and grandmother prepared during the Christmas season. They would start baking early in December and then make more batches as the month progressed.
While I enjoyed partaking, I was not overly thrilled with the amount of work involved. In fact, delicious and labor intensive would be two apt descriptions for many of the entrées and desserts that emerged from my mother’s kitchen.
One Christmas in the early 1970s, my mother presented a different kind of dessert. She placed a dish filled with unusual shapes on the table and said, “Help yourself to a snowball.”
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