6 ounces sweet almonds, blanched
2 ounces bitter almonds, blanched
5 egg whites
2 ounces flour
4 ounces

Scald and remove the skin from six ounces of sweet and two ounces of bitter almonds.

Chop very fine or pound in a mortar, and mix well with one white of egg.

Put in an earthen basin, add two ounces of flour and four ounces of sugar, putting in last of all four well-whisked whites of eggs.

When the paste is well mixed, put with a small spoon in small rounds on a greased tin.

Bake in very slow oven for about twenty-four minutes.

The recipe in this entry was taken from "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci. The book was published in London by George Bell and Sons in 1905. Most of Maria Gironci's recipes in "Italian Recipes for Food Reformers" were originally published in the author's first book, titled, "Recipes of Italian Cookery." The second edition of this cookbook was published in 1892 in London by Gaskill & Webb. "Italian Recipes for Food Reformers" caters to vegetarians, omitting all meat-based dishes. Unfortunately, Maria Gironci's wonderful cookbooks are not yet available at www.archive.org, though reprints are available through reputable publishers. According to the Library of Congress all books published before 1923 are in the public domain.... Photo: Mary Melfi

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