100 grams (about 3 1/2 ounces) white flour
100 grams (about 3 1/2 ounces) potato flour
200 grams (about 7 ounces) sugar
100 grams (about 3 1/2 ounces) sweet almonds, blanched, ground
6 bitter almonds, blanched, ground
100 grams (about 3 1/2 ounces) butter, melted then cooled
8 eggs, separated
1/4 teaspoon cinnamon
1 shot (1 1/2 ounces) Ratafia liqueur

cake pan dusted with breadcrumbs

Blanch the almonds if they still have their skins on by boiling them in water, and then peeling them.

Dry the almonds.

Grind the almonds.

Add 2 tablespoons of sugar to the ground almonds and mix very well.

In a separate bowl cream the sugar with the egg yolks. Add the Ratafia liqueur to it.

In another bowl mix the white flour with the potato flour. Sieve them.

Add the ground almonds to the flour mixture and sieve again (use a wooden spoon to make the mixture get through the holes in the sieve).

Add the cinnamon to the flour mixture, and mix well.

Meanwhile beat the egg whites until stiff.

Mix the creamed sugar and butter mixture with the flour mixture.

Fold in the egg whites very gently.

Pour the cake batter in a cake pan that has been well-greased and on which a touch of breadcrumbs have been added.

Bake in a pre-heated 350 F degrees oven until ready -- about 50 minutes.

Cool.

Make chocolate frosting and decorate the cake with it.

The recipe was taken from an Italian cookbook published in the early 1970s by Anne-Maria Bevenuto.... The following text is from the Italian Wikipedia (Machine google translation): Parrozzo. Origins Place of origin Italy Region Abruzzo Area of ​​production Pescara Details The parrozzo (or panrozzo) is a typical sweet Pescara, associated with the culinary traditions of Christmas (but not only). It is very popular in Abruzzo , especially in the east.... The parrozzo was designed and prepared in 1920 by Luigi D'Amico, owner of a pastry shop in Pescara. D'Amico had the idea to make a cake which looked like a bread rustic also said coarse bread (from which is derived the name "Pan rough"), which was a hemispherical loaf that was prepared by the farmers with corn and intended for be stored for many days. D'Amico was inspired by the shapes and colors of the bread and reproduced the yellow of corn with that of eggs, which added the flour to almonds , however, the dark color given by the burning of the crust of the bread baked in a wood oven was replaced with the chocolate coating. The first person to whom Luigi D'Amico did taste parrozzo was Gabriele d'Annunzio, who, entranced by the new sweet, wrote a sonnet" The Song of the Parrozzo" You many 'bbone study parrozze nine that seems crazy na de San Ciatt, c'avesse made ​​of large fema tea in the land worked by lu bbove, the fatness of the earth and luster that if coce ... and dovente a few to a few jug doce de doce ... whatever." Gabriele D 'Annunzio Preparation and ingredients The "parrozzo" is made ​​with semolina or, alternatively, the flour yellow or white flour with starch, sugar, almonds, chopped essence of bitter almonds, grated orange or lemon peel and is covered in chocolate fondant. The cake is made by mixing the cornmeal, eggs and ground almonds and orange peel or lemon. Pour the mixture into a mold hemispherical preferably of aluminum and it is cooked in the oven. When cooked, when the cake is cold now, it is covered with melted dark chocolate. Industrial production Currently the parrozzo is also produced in the form of the industrial company founded by the inventor of this cake. The packaging in controlled atmosphere allows, in fact, to keep the product for about four months...." The original Italian text:Parrozzo Da Wikipedia, l'enciclopedia libera. PARROZZO Un parrozzo Origini Luogo d'origine Italia Regione Abruzzo Zona di produzione Pescara Dettagli Categoria dolce Riconoscimento P.A.T. Settore Paste fresche e prodotti della panetteria, della biscotteria, della pasticceria e della confetteria Il parrozzo (o panrozzo) ? un tipico dolce pescarese, associato alle tradizioni gastronomiche del Natale (ma non solo). molto diffuso in Abruzzo, soprattutto nella zona orientale. Il parrozzo fu ideato e preparato nel 1920 da Luigi D'Amico, titolare di un laboratorio di pasticceria a Pescara. D'Amico ebbe l'idea di fare un dolce dalle sembianze di un pane rustico anche detto pane rozzo (da cui derivato il nome Pan rozzo), che era una pagnotta semisferica che veniva preparata dai contadini con il granoturco e destinata ad essere conservata per molti giorni. D?Amico fu ispirato dalle forme e dai colori di questo pane e riprodusse il giallo del granoturco con quello delle uova, alle quali aggiunse la farina di mandorle; invece, lo scuro colore dato dalla bruciatura della crosta del pane cotto nel forno a legna fu sostituito con la copertura di cioccolato. La prima persona alla quale Luigi D'Amico fece assaggiare il parrozzo fu Gabriele d'Annunzio, che, estasiato dal nuovo dolce, scrisse un sonetto. La Canzone del Parrozzo tante bbone stu parrozze nove che pare na pazzie de San Ciatt, cavesse messe a su gran forne t la terre lavorata da lu bbove, la terre grasse e lustre che se coce e che dovente a poche a poche chi doce de qualunque cosa doce. Gabriele D' Annunzio Preparazione ed ingredienti Il parrozzo fatto con semolino o, in alternativa, la farina gialla o farina bianca con fecola, zucchero, mandorle tritate, essenza di mandorla amara, buccia di arancia o buccia di limone ed ricoperto di cioccolato fondente. Il dolce ottenuto impastando la farina gialla, con uova e mandorle tritate e la buccia di arancia o limone. Si versa l'impasto in uno stampo semisferico preferibilmente di alluminio e lo si cuoce nel forno. A cottura ultimata, quando il dolce ormai freddo, lo si ricopre con il cioccolato fondente fuso. Produzione industriale Attualmente il parrozzo prodotto anche in forma industriale dalla azienda fondata dallideatore di questo dolce. Il confezionamento in atmosfera controllata permette, infatti, di conservare il prodotto per circa quattro mesi. Photo: Wikipedia.

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