Ingredients
Pasta Frolla/Shortcrust pastry dough
500 grams (about 1 pound) flour
220 grams (about 7-3/4 ounces) white sugar
180 grams (about 6-1/3 ounces) butter
70 grams (about 2-1/3 ounces) lard
2 hole eggs and 1 egg yolk
For marzipan filling
120 grams (about 4 1/4 ounces) sweet almonds and 3 bitter almonds, blanched
100 grams (about 3-1/2 ounces) sugar
15 grams (about 1/2 ounce) of butter
15 grams (about 1/2 an ounce) candied orange
1 egg yolk
1 tablespoon water
Directions
Make a shortcrust pastry dough as described in an earlier recipe.
Make the marzipan filling as described in earlier recipe. If you don't have any candied orange, use fresh orange peel, which is very pleasant.
[To make marzipan: Crush the almonds with the sugar in a mortar. Add the candied orange cut into small pieces, and blend in the butter, egg yolk and a tablespoon of water.]
[Spread pastry dough out with a rolling pin until it's the thickness of a coin. Then cut it with pastry cutter with a scalloped edge -- 4 inches long, 3 1/2 inches wide.]
Fold the pastry in two to form a scalloped half moon.
[Bake....]
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. Olga Ragusa's selection of recipes from Pellegrino Artusi's famous cookbook, titled "The Italian Cook Book," can be found in its entirety at www.archive.org (It's free). The University of Toronto recently published a new English edition of Pellegrino Artusi's "Science in the Kitchen and the Art of Eating Well"; many of the recipes in this edition can be found at www.books.google.ca.... Photo: Mary Melfi. | 
