Ingredients
Neapolitan Paste
5 ounces almonds, blanched
4 egg yolks
1 pound flour
3/4 pound butter
1/2 pound powdered sugar, plus another tablespoon
1 whole egg and 1 egg yolk
Peel of 1 lemon
Directions
For Neapolitan Paste
Scald 5 ounces almonds in boiling water and let them lay for a few minutes; then remove the brown skins and pound the almonds fine in a wedgewood mortar with the yolks of 4 eggs and 1 tablespoonful powdered sugar.
Sift 1 pound flour on a pastry board, make a hollow in center, put in 3/4 pound butter, 1/2 pound powdered sugar, the almonds, 1 whole egg and 1 yolk and the finely chopped peel of 1 lemon; work this into a stiff paste and set it for 1 hour on ice before using.
Notes
This recipe was taken from "Desserts and Salads" by Gesine Lemcke. It was published by D.Appleton and Company in New York in 1920. For the complete copyright-free cookbook visit www.Gutenberg.org. Photo: Mary Melfi. | 
