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Ingredients 7 ounces sweet almonds, mixed with 10 or 12 bitter almonds, blanched
Directions Skin the almonds and grind them very fine, or better pound them in a mortar, moistening from time to time with orange flower water, of which you will use about two tablespoonfuls.
Notes The recipe in this entry was first published in "The Italian Cook Book, The Art of Eating Well, Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies and Syrups," compiled by Mrs. Maria Gentile (New York, Italian Book Co., 1919).For the complete copyright-free text visit www.archive. org. Image: Wikipedia. |