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Ingredients Sweet almonds, four and a half ounces
Directions "Skin the almonds, divide the two parts and cut each part into small pieces. Put these almonds so cut at the fire and dry them until they take a yellowish color, but do not toast.
Notes This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. For the entire copyright-free cookbook see www.archive.org........P.S. I tried this recipe and was shocked to discover this is Not a tart but an almond nougat or more precisely, an almond brittle. Mrs. Gentile describes it as a tart but the recipe follows The standard Italian method of presenting clusters of sugared almond nuts. For those who would like to try making almond nougats but are worried they are too difficult to do, they should try out Mrs. Gentile's recipe. Her directions are very clear, making this recipe easy to do. Obviously, one does not have to manually peel the skin of the almonds as blanched nuts are readily available. In any case, the end result is quite delightful.... Notes: Mary Melfi. |