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cakes alla livornese
Cakes alla Livornese (without wheat flour, with potato flour and almonds)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Two ounces of almonds
Two eggs, separated
A spoonful of Castor sugar
Orange juice
A pinch of salt
One and a half ounces of potato flour
One ounce of melted butter


"Pound two ounces of almonds, and mix them with the yolks of two eggs and a spoonful of castor sugar flavoured with orange juice. Then mix two ounces of sugar with an egg, and to this add the almonds, a pinch of salt, and gradually strew in one and a half ounces of potato flour. When it is all well mixed, add one ounce of melted butter, shape the cakes and bake them in a slow oven."


This recipe was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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