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Pellegrino Artusi Bocca di dama
Bocca di Dama I (Pellegrino Artusi's/Olga Ragusa's shortening-free Italian cake using sweet and bitter almonds)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)

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Ingredients

Powder sugar, 9 ounces
Flour (very fine), 5 ounces
Sweet Almonds, with a few bitter ones, 1 1/2 ounces
Eggs, 6
Egg yolks, 3
Flavor of lemon rind



Directions

Peel the almonds and dry them well; then chop them finely together with a spoonful of sugar.

Mix this with flour and see that there are no lumps.

Place the remainder of the sugar in a pan, mix it with egg yolks and grated lemon rinds, and work it with a long spoon for 15 minutes.

Add the flour and continue to work it for an hour.

Beat the six egg whites in a separate pan.

When thick add them to the compound and mix slowly till everything is well blended.

Pour the compound into a copper baking dish, smeared with butter; spray with confectionery sugar and flour and bake in oven at low fire.


Notes

This recipe (#337) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi.

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