Four eggs
Castor sugar
Butter
Flour
Three ounces of almonds
A little scraped orange or lemon peel
A dessert-spoonful of brandy

"Weigh four eggs, and take equal weights of Castor sugar, butter, and flour. Pound three ounces of almonds, and mix them with an egg, melt the butter, and mix all the ingredients with a wooden spoon in a pudding basin for ten minutes, then add a little scraped orange or lemon peel, and a dessert-spoonful of brandy. Spread out the paste in thin layers on a copper baking sheet, cover them with buttered paper, and bake in a moderately hot oven. These cakes must be cut into shapes when they are hot, as otherwise they will break."

This recipe was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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