For filling

6 ounces of nuts or walnuts
3/4 cup of sugar
6 ounces of grated chocolate or 4 1/2 tablespoons of powdered chocolate
1 ounce of candied peel
4 eggs, separated
vanilla flavoring

For crust
breadcrumbs

Pound the nuts in a mortar with the sugar and, when worked to a smooth paste, put them in a bowl, mix with the chocolate and the yolks of egg, and flavor with the vanilla.



Mix thoroughly and finally add the whites of eggs, beaten very stiffly, and the finely chopped candied peel.



Butter a pie dish and sprinkle it with breadcrumbs.



Pour the mixture into this and bake in a moderate oven for about 30 minutes.

The recipe from this entry was taken from "Recipes of All Nations." The cookbook was compiled and edited by Countess Morphy. It was published in New York by W.M.H. Wise & Company in 1936. For the complete copyright-free cookbook visit www.archive.org.... Photo: Mary Melfi.

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