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Pies and Tarts
Pasticcini di Marzapane
Marzipan Pastries/Pasticcini di Marzapane (Stuffed Italian pastries, with sweet and bitter almonds, and candied orange)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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Ingredients

Pie crust lining
Shortcrust pastry dough

Marzipan filling
180 grams (about 6 1/3 ounces) blanched sweet almonds and 3 bitter almonds
150 grams (about 5 1/4 ounces) sugar
25 grams (about 4/5 of an ounce) butter
25 grams (about 4/5 of an ounce) candied orange, chopped into small pieces
an egg yolk
1 tablespoon of water

For moistening edges of pastry
a few tablespoons of water

For brushing pastry dough
melted butter

For dusting
Icing sugar

Original Italian text
Mandorle dolci con tre amare, sbucciate, gr. 180
Zucchero, grammi 150
Burro, grammi 25
Arancio candito, grammi 25
Un rosso d'uovo
Diverse cucchiaiate d'acqua

Equipment needed
Molds used for brioches, greased



Directions

Make shortcrust pastry dough. Set aside.



To make filling

Crush almonds with the sugar in a mortar.

Add the candied orange chopped into small pieces.

Blend in the butter, egg yolk and a tablespoon of water.



To make pastries

Grease molds used for brioches, and layer them with shortcrust pastry about as thick as a coin.

Fill with the marzipan filling, folding the edges of the pastry dough over, moisten the edges with water, cover with more pastry dough.

Brush the top of the pastries with melted butter.

Bake.

Cool.

Before serving dust with icing sugar.



Original Italian text

Fte una pasta frolla colla ricetta.

Fate un marzapne...

Servitevi degli stampini da brioches o alquanto piu piccoli, che sarebbe meglio; ungeteli col burro, foderateli di pasta frolla sottile quanto uno scudo, rioneteci il marzapane, ripiegategli sopra i lembi della pasta, bagnate l'orlo coll'acqua, copriteli colla stessa pasta frolla, dorateli alla superficie, cuoceteli in forno o nel forno da campagna e dopo spolverizzateli di zucchero a velo. Con questa dose potrete frne da 16 a 18.


Notes

The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. English translations of this cookbook under the title "Science in the Kitchen and the Art of Eating Well" are available. At www.archive.org Olga Ragusa's selection of recipes from Pellegrino's famous Italian cookbook can be found in its entirety (It's free to download). Her selection entitled, "The Italian Cook Book," was first published in 1945 by S.F. Vanni.... Photo: Mary Melfi.

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