Ingredients
NEAPOLITAN BREAD
Grated rind (yellow only) of 1 orange
1 egg, well beaten [for egg wash]
2 pounds Italian almond paste (See recipe below)*
*Recipe for "Italian Almond Paste"
1 cup blanched almonds
3 1/4 cups sifted cake flour
5 egg yolks
1 1/2 cups butter
2 cups powdered sugar
1 egg
grated rind of 1 lemon
Directions
Italian Almond Paste
Pound almonds with 4 egg yolks and 1 tablespoon sugar to
a paste.
Sift flour on to pastry board, and make a well in center.
Put in butter, almond paste, remaining yolk, whole egg and
lemon rind.
Work this with hands to a stiflF dough and leave
on ice 1 hour before using.
NEAPOLITAN BREAD
Mix orange rind with paste, divide into small pieces size
of a walnut.
Roll these lengthwise about 1/2 inch thick; braid three together.
Brush over with beaten egg and bake in a moderately hot oven (375 F.).
The paste may also be rolled into long thin rolls, braided together and then cut into 2 1/2-inch lengths.
Notes
The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi. |
