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Puddings and Creams
rice pudding
Almond Pudding/Budino di Mandorle
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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2 egg yolks
1 cup powdered sugar
rind of 1 lemon, grated
4 egg whites, beaten stiff
juice of 1 lemon
1 cup almonds, grated
2 tablespoons cracker crumbs


Beat egg yolks to a cream with sugar, lemon rind and juice.

Add almonds with cracker crumbs, and fold in egg white.

Bake in a moderate oven (350 degrees F.) about 45 minutes.

Serve cold with a fruit sauce.

Serves 4.

Note: A cup of rice may be used in place of almonds, if desired.


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.... Image [underneath pudding]: Vangel Naumouski: The Old Fire-place.

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