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Ingredients For batter
Directions Take six egg whites, beat till stiff, add 2 ounces of starch, 6 ounces of sugar, and then mix with 6 egg yolks.
Notes The recipe in this entry was taken from the book, "Cucina Teorico-Pratica" by Ippolito Cavalcanti (Naples: Di G. Palma, 1839). For the complete copyright-free Italian cookbook visit www.archive.org. P.S. This is one recipe I could not do as I was unable to figure out the directions. First of all, the word, "raffioletti," does not appear in any Italian-English dictionary. Besides looking up the meaning of the word, I googed images for it, and was asked if I were looking for "maffioletti" which I obviously wasn't. Only one google image came up with the word "raffioletti" and that was at acozinhasanta.blogspot.ca. On this site there's a picture of a nun making cookies. The article that goes with it makes a reference to "raffioletti" cookies but there is no description of what they look like. Strangely enough I found clues to what they look like on my own website (I had no idea I could find the information there as I had added it months ago.) In the list of desserts from Campania on this website cookies called "Raffiuoli" are noted. The spelling is not exactly the same as "raffioletti", but it does come close. The word, "raffiuoli," lead me to an article in the Italian Wikipedia which gave a good description of what these cookies are like: "The raffiuoli, or, raffioli, are sweet Christmas typical of Neapolitan cuisine. They are made of a paste-like sponge cake and covered with a glaze made with white sugar. They have an elliptical shape. The raffiuoli, are often sold in the Neapolitan tradition, along with mustaccioli, Rococo and susamielli." Even though I am not 100 per cent sure that "raffioletti" cookies are the same cookies now known as "raffiuoli" I suspect they are very similar. In the 19th century it seems the cookies were made with starch (Whether this was wheat starch or corn starch it's hard to say) and nowadays wheat flour is in use. Obviously, this will affect the taste of the cookies, but not all that much, as the taste of these cookies comes from the beaten egg whites and egg yolks. In any case I found this recipe difficult to do (Diamond-shaped sponge cookies are hard to get right unless you are using molds, and this recipe does not call for molds). Also, these cookies don't have much in the way of flavoring. I would not recommend doing this recipe. Comments and photo: Mary Melfi. |