n
eight or ten pieces. This tart must not be thicker than one inch, so
that it can dry well in the oven, which must not be too hot.

Sprinkle with powdered sugar and serve cold.

188

CURLY TART

(Torta ricciolina)

Sweet almonds with a few bitter ones, four ounces,
Granulated sugar, six ounces,
Candied fruits or angelica, 2-1/2 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 corner 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,
Sweet almonds with some bitter ones, two ounces,
Six whole eggs and three egg yolks,
Taste of lemon peel.

After skinning the almonds in warm water and drying them well, grind or
better pound them well together with a tablespoonful of sugar and mix
well with the flour. Put the rest of the sugar in a deep dish with the
egg yolks and the grated lemon peel (just a taste) and stir with a ladle
for a quarter of an hour. In another dish beat the six whites of egg and
when they have become quite thick mix them with other ingredients
stirring slowly everything together.

To bake place the mixture in a baking-tin greased evenly with butter and
sprinkled with powdered sugar and flour.

190

CORN MEAL CAKES

(Pasta di farina gialla)

Corn meal, seven and a half ounces,
Wheat flour, five and a half ounces,
Granulated sugar, five and a half ounces,
Butter, three and a half ounces,
Lard, two ounces,
A pinch of anise seed,
One egg.

Mix together the corn meal, the flour and the anise seed and knead with
the butter, the lard and the egg that quantity that you can, forming a
loaf that you will put aside. What remains is to be kneaded with water
forming another loaf. Then mix the two loaves and knead a little, not
much because the dough must remain soft. Flatten with th