Ingredients
For Neapolitan paste (pastry dough)
5 ounces almonds, blanched
4 egg yolks
1 pound flour
3/4 pound butter
1/2 pound powdered sugar, plus another tablespoon
1 whole egg and 1 egg yolk
Peel of 1 lemon
For egg wash
Egg
For Filling
Fruit marmalade or jelly
For Glaze
Wine or maraschino glaze
Directions
For Neapolitan Paste
Scald 5 ounces almonds in boiling water and let them lay for a few minutes; then remove the brown skins and pound the almonds fine in a wedgewood mortar with the yolks of 4 eggs and 1 tablespoonful powdered sugar.
Sift 1 pound flour on a pastry board, make a hollow in center, put in 3/4 pound butter, 1/2 pound powdered sugar, the almonds, 1 whole egg and 1 yolk and the finely chopped peel of 1 lemon; work this into a stiff paste and set it for 1 hour on ice before using.
For Neapolitans
Take Neapolitan paste, roll it out thin, brush over with egg and bake in buttered tins to a light brown color.
When done cut the cake into two pieces; spread one piece with fruit marmalade or jelly and lay the other over it.
Cut the whole into small pieces, pour over a wine or maraschino glaze and set them for a few minutes in the oven.
Notes
This recipe was taken from "Desserts and Salads" by Gesine Lemcke. It was published by D.Appleton and Company in New York in 1920. For the complete copyright-free cookbook visit www.Gutenberg.org.... Photo: Mary Melfi. |