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Ingredients Two ounces of almonds
Directions "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."
Notes 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. |