Ingredients
Flour, 6 ounces
Sugar, 6 ounces
Butter, 5 ounces
One whole egg
Egg yolks, 4
Flavor of lemon rind
Sweet almonds and pine seeds, 2 ounces
For dusting
Confectionery sugar
Directions
Cut the pine-seeds in two crosswise.
Peels the almonds in warm water and split them length wise; then cut the halves into four or five pieces.
Beat the eggs and sugar well with a long spoon; then pour the flour in gradually while working the compound.
Add butter, melted in the steam.
Place the compound into a copper dish smeared with butter and sprayed either with flour or bread crumbs, and spray the top with the pieces of almonds and pine-seeds.
Bake in a moderate oven. See that the pie is not thicker than 1 1/4 inch so that it dries well.
When baked, dash a veil of confectionery sugar over it and serve it cold.
Notes
This recipe (#332) 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. | 
