Ingredients
For pie crust
Puff Paste Recipe
1/2 cup cold water
2 cups flour
1 cup sweet butter
For Genoese Pastry
1/4 cup butter
1/2 cup sugar
1/2 cup almonds, blanched
4 egg whites
2 egg yolks
1 cup flour, sifted
1/2 teaspoon vanilla
1 teaspoon lemon juice
orange juice and water
Topping
apricot jam
Dusting
powdered sugar
Directions
For pie crust/ Puff Paste Recipe
Cut 1/2 cup of butter into flour with sufficient water to hold ingredients together.
Place on a lightly floured board and roll into a square sheet about 1/4-inch thick.
Spread 2/3 of the dough with 1/4 of the softened butter, fold into 3 layers with butter between each layer, and roll dough to 1/4-inch thickness; again spread with 1/4 of the butter, fold and roll as before; repeat process of buttering, folding and rolling, then spread remaining 1/4 of butter over dough, fold and chill about 1 hour before using as directed in recipe using puff paste, then bake at once.
This paste can be wrapped in wax paper and chilled 24 hours, if desired.
For Genoese Pastry
Cream sugar and butter.
Pound almonds with a little orange juice and water to a paste, add to creamed butter and sugar; mix and add whites of 2 eggs one at a time, and egg yolks separately, then stir in flour and vanilla, and mix well.
Line a pie plate with a rich puff paste, pour in mixture, and bake in a moderate oven (350 degrees F.) about 20 minutes.
Remove from oven, and spread a layer of jam on top.
Make an icing of remaining egg whites, lemon juice, and sufficient powdered sugar to thicken; spread over jam.
Serve cold.
Notes
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 |
