Flour, six ounces
Sugar, six ounces
Butter, five ounces
Sweet almonds and pine-seeds, two ounces
One whole egg
Four egg-yolks
A taste of lemon peel

"First work well with a ladle the eggs with the sugar, then pour the flour little by little, still stirring and finally the butter, previously melted in a double steamer (bain-marie).



Put the mixture in a pie-dish greased with butter and sprinkled with flour or bread crumbs ground.



On top put the almonds and the pine-seeds. Cut the latter in half and cut the almonds, previously skinned in warm water, each in eight or ten pieces.



This tart must not be thicker than one inch, so that it can dry well int he oven, which must not be too hot.



Sprinkle with powdered sugar and serve cold."

This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. For the entire copyright-free cookbook see www.archive.org........ P.S. I tried this recipe and found the results somewhat satisfying. The cake has a nice enough taste and texture, but it is rather thin. Photo and notes: Mary Melfi.

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