6 egg yolks
1 1/2 cups flour, sifted 3 times
1/4 teaspoon salt
1 teaspoon orange rind, grated
1 1/2 cups almonds, blanched and ground

Cook egg yolks, sugar, salt and orange rind until thick and creamy.

Stir in half the flour, fold in half the egg white, then the remaining flour and egg white.

Fill a pastry tube with the mixture and squeeze out rounds and ovals about 3 inches in diameter onto a buttered and floured baking sheet.

Sprinkle almonds on top, and bake in a moderate oven (350 degrees F) until a delicate brown.

Makes 3 dozen.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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