188
CURLY TART
(Torta ricciolina)
Sweet almonds with a few bitter ones, four ounces,
Granulated sugar, six ounces,
Candied fruits or angelica, 2½ ounces.
Butter, two ounces,
Lemon peel.
Mix two eggs with flour, flatten the paste to a thin sheet on a bread board and cut into thin noodles. In a comer of the bread board make a heap of the almonds with the sugar, the candied fruit cut in pieces and the grated lemon peel. All this cut and crush so as to reduce the mixture in little pieces. Then take a pie-dish and without greasing it, spread a layer of noodles on the bottom, then pour part of the mixture, then another layer of noodles and continue until there remains no more material, trying to have the tart at least one inch thick. When it is so prepared cover with the melted butter, using a brush to apply it evenly.
189
ALMOND CAKE
(Bocca di dama)
Granulated sugar, nine ounces,
Very fine Hungarian flour, five ounces,
129
