Ingredients
For Pie Crust Dough
Flour
Water
Sugar
For Filling
Ricotta, 17 1/2 ounces
Sugar, 5 ounces
Sweet Almonds, 5 ounces [blanched]
Bitter almonds, 4 or 5 [blanched]
Whole eggs, 4
Egg yolks, 4
Vanilla flavoring
Equipment needed
baking pan smeared with lard
Directions
Peel the almonds in warm water; pound them in a mortar with one of the egg whites; pass them through a fine sieve.
Mix the almonds with the ricotta to form a smooth paste.
Mix the sugar and eggs and add them to the compound.
Smear a baking-pan with lard and line it with a simple dough made of flour, water and sugar.
Pour the compound on it, to the thickness of about 3/4 inch.
Bake between two fires or in the oven. The heat must be very moderate; keep a sheet of paper smeared with butter on the ricotta, so that it remains white.
When it is cold, cut it into almond-shaped pieces; the dough crust can be eaten or not according to preference.
This recipe is sufficient for 12 or more persons.
Notes
This recipe (#360) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi. |
