1 cup almonds, blanched
5 egg yolks
2 cups powdered sugar
grated rind of 1 lemon
3 1/4 cups cake flour, sifted
1 12 cups butter
1 egg

Pound almonds, 4 yolks and 1 tablespoon powdered sugar to a paste. Sift flour and powdered sugar onto a pastry board, make a well in the center and add butter, almond paste, egg, and remaining egg yolks with lemon rind; mix well with hands to a stiff consistency, and place in refrigerator 1 hour before using. Serve with your favorite sauce.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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