Ingredients
Neapolitan Paste [Neapolitan-style pastry dough]
5 ounces almonds, blanched
4 egg yolks
1 pound flour
3/4 pound butter
1/2 pound powdered sugar, plus another tablespoon
1 whole egg and 1 egg yolk
Peel of 1 lemon
Neapolitan Breads
1/2 pound of Neapolitan paste
Finely chopped orange peel
Egg wash
Beaten egg
Directions
For Neapolitan Paste [Pastry Dough]
Scald 5 ounces almonds in boiling water and let them lay for a few minutes; then remove the brown skins and pound the almonds fine in a wedgewood mortar with the yolks of 4 eggs and 1 tablespoonful powdered sugar.
Sift 1 pound flour on a pastry board, make a hollow in center, put in 3/4 pound butter, 1/2 pound powdered sugar, the almonds, 1 whole egg and 1 yolk and the finely chopped peel of 1 lemon; work this into a stiff paste and set it for 1 hour on ice before using.
Neapolitan Breads
Mix a finely chopped orange peel (only the yellow part) with 1/2 pound Neapolitan paste [dough].
Divide into small pieces the size of a walnut, roll these lengthwise about 1/2 finger thick, braid 3 together, brush them over with beaten egg and bake in a medium hot oven; or the paste [dough] may be rolled into long, thin rolls, braided together and then cut into lengths 2 1/2 inches long.
Notes
This recipe was taken from "Desserts and Salads" by Gesine Lemcke. It was published by D.Appleton and Company in New York in 1920. For the complete copyright-free cookbook visit www.Gutenberg.org. Photo: Mary Melfi. |
