The European cookbook for American homes (from Italy, Spain, Portugal and France)

Combine oil and brandy in a mixing bowl and add enough flour to make a firm dough. Roll out % inch thick and put in small forms lined with oiled paper. Bake in a moderately hot oven (375°F.). Powder thickly with sugar when done. Grated sweet chocolate or finely powdered hard candies may be used in place of sugar. TARTS IN NESTS (Tortas de Camadas) 2 cups butter l/2 cup brandy 2 cups granulated sugar 3 cups sifted flour 2 egg yolks, beaten until thick 2 egg whites, beaten to a stiff 1 teaspoon vanilla froth 1 cup almond meal Cream butter and sugar, add beaten egg yolks, vanilla, almond meal and brandy. Stir in flour and beat thoroughly. Fold in beaten whites last. Put in small, buttered narrow forms and bake in moderate oven (350° F.). Brush over tarts with Syrup of Granada. Pile in layers of 3, with marmalade or chopped almonds, filberts, or pine nuts mixed, with icing between. SYRUP OF GRANADA (Almibar de Granada) 6 pomegranates Granulated sugar as needed Remove skin, break apart and crush fruit. Cover with water and cook a few moments. Strain through a cheese-cloth and to each cup of juice add 2 cups of sugar. Skim well while cooking to a rather thick syrup, but remove before syrup reaches the soft-ball stage. Serve with puddings, or pour over small cakes. ALMOND PASTE FOR CAKES (Almendra Pasta Para Tortas) 3% cups confectioner's sugar 2 tablespoons orange flower 3 cups blanched almonds, finely water, or 1 tablespoon of ground sherry 3 eggs Powdered sugar Mix sugar with ground almonds, make a hole in center and break in 2 of the eggs with flower water or sherry. Work to a firm paste and add third egg only if necessary. Turn mixture onto a board, dusted with sugar to prevent sticking. With a rolling pin roll to the size of cake to be covered. Place it on top, press smooth and cover with any preferred icing. CREAM FOR CAKES (Crema Para Bizcochos) 3 egg yolks 1 cup water 1 cup red wine 3 cups granulated sugar Beat egg yolks into the wine and water, and stir in the sugar. Beat thoroughly, and cook in double boiler, while beating, until mixture begins to thicken. Remove from fire. This cream is poured over cakes to the saturation point. SWEET RING CAKES (Rosquillas) Yz cup olive oil 2 teaspoons baking powder 1 cup granulated sugar l/2 cup milk 2 egg yolks 1 teaspoon lemon rind, grated 1% cups cake flour 2 egg whites Cream oil with sugar. Add egg yolks and beat until light and creamy. Add sifted flour and baking powder alternately with milk. Add lemon rind and fold the egg whites which have been beaten until stiff but not dry. Put in small, shallow buttered ring pans. Bake in a moderate oven. Frost with chocolate. NUT CAKES \ (Mingolillos) Y2 pound blanched almonds Flour l/2 pound blanched filberts 1 or 2 tablespoons honey 1 cup granulated sugar Powdered sugar 4 eggs Cinnamon Grind almonds and filberts to a fine meal. Mix sugar with 3 of the eggs, beat until light and creamy, then add nut meal and mix in enough flour to make a firm dough. Form in finger shapes, let stand 20 minutes, then dip in remaining beaten egg and fry in deep, hot fat. When done, brush with honey and powder with sugar and cinnamon. PINE NUT BUTTER CAKES (Mantecado de Pihon) 1 cup butter or olive oil 3 cups cake flour