Neapolitan Bread
1/2 pound almond paste
rind of 1 orange, grated
1 egg, well beaten [Egg wash]

Almond Paste
1 cup almonds, blanched
5 egg yolks
2 cups powdered sugar
grated rind of 1 lemon
3 1/4 cups cake flour, sifted
1 1/2 cups butter
1 egg

Almond Paste

Pound almonds, 4 yolks and 1 tablespoon powdered sugar to a paste. Sift flour and powdered sugar onto a pastry board, make a well in the center and add butter, almond paste, egg, and remaining egg yolks with lemon rind; mix well with hands to a stiff consistency, and place in refrigerator 1 hour before using. Serve with your favorite sauce.



Neapolitan Bread

Combine orange rind with almond paste and mix well.

Divide into pieces the size of a walnut, roll lengthwise to about 1/2-inch thickness, and braid three together.

Brush over with beaten egg and bake in a moderate oven (375 degrees F.) for about 45 minutes.

Slice while warm.

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........... P.S. This website's archivist tried out this recipe and found the directions rather confusing. If the piece of dough one is supposed to braid is the size of a walnut, it's hard to figure out why it would then take 45 minutes to bake? Possibly, these directions are part of another recipe which were not included in the 1953 edition of this book, or possibly this recipe is not for "bread" but for a miniature sweet taralli twist? Photo and comments: Mary Melfi.

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