Sugar, 9 ounces
Very fine flour, 3 1/2 ounces
Sweet almonds, with three bitter ones thrown in, 1 1/2 ounces
Eggs, 9
Flavor of lemon rind

Peel the almonds, dry them well in the sun or near the fire; chop them finely together with a tablespoonful of sugar, and mix them with flour.

Place the rest of the sugar in a copper pan, add the egg yolks and beat them with a regular egg beater on top of the stove (over a very low fire) for 15 minutes.

Remove them from the stove and quickly add the flour, already mixed with almonds and the lemon rinds and continue to work.

Beat the egg whites well and add. Mix slowly.

Place the compound in a baking dish, smeared with butter and spread with flour.

Bake in oven.

This recipe (#338) 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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