Italian Macaroons (Biscotto di Mandorle)

Ingredients

• 6 egg yolks
• 1 1/2 cups cake flour, sifted
• 2 cups powdered sugar
• 6 egg whites
• 1/2 teaspoon salt
• 1 1/2 cups blanched almonds, shredded
• 1 teaspoon orange rind, grated

Method

1. 1

   Combine egg yolks, sugar, salt and grated orange rind and beat until thick and creamy.

2. 2

   Stir in 1/2 the flour.

3. 3

   Beat egg whites until stiff but not dry and fold in 1/2 of them.

4. 4

   Add remaining flour and egg whites, alternately.

5. 5

   Put mixture into a pastry bag and squeeze out in rounds and ovals about 3 inches in diameter on buttered and floured baking sheets.

6. 6

   Sprinkle almonds on top and bake in a moderate oven (350°F.) until they are delicately browned.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 30. The excerpt below is the record exactly as published.

/z teaspoon salt % cup granulated sugar 2 tablespoons candied citron, Lukewarm milk chopped 1 cup butter lA cup seedless raisins 4 eggs 2 tablespoons almonds, shredded 2 cups cake flour 2 tablespoons candied orange 1 teaspoon vanilla peel, chopped Crumble yeast with 1 teaspoon of the sugar and dissolve in J4 cup lukewarm milk. Let rise until light and bubbly. Cream butter with remaining sugar. Break eggs into a measuring cup, fill up with milk and beat slightly. Sift flour and salt together and mix with fruit. Stir into creamed butter and sugar mixture alternately with eggs and milk. Add risen yeast and beat to a smooth batter. Flavor with vanilla. Butter a tube pan, sprinkle with the almonds and fill % full of the mixture. Cover closely and let rise over night. Bake 50 to 60 minutes in a moderately hot oven (375° F.). Pizza, a pastry filled with fruit and eggs, is another favorite Christmas cake. GENOESE CAKES (Pane di Genovese) 1% cups cake flour 4 eggs 2 cups powdered sugar 2 tablespoons brandy J4 teaspoon salt 1 cup butter, softened 7o THE EUROPEAN COOKBOOK Put all ingredients except butter in a bowl and mix well to- gether. Work in butter thoroughly. Pour batter about J4 inch deep into buttered, lightly floured pan. Bake in a moderate oven (3500 F.). This cake is the foundation of innumerable small fancy and large cakes. It is cut into squares, rounds, and any desired shapes, and ornamented with icings, meringues, colored jellies, candies, nuts, etc. The recipe is doubled for larger cakes. Small fruited cakes are made by adding a few raisins or shredded candied fruit to batter. Place in buttered patty pans, put on to baking sheet covered with a thick layer of ashes and bake in moderate oven. NEAPOLITAN CAKE 3% cups cake flour 1 cup sugar, finely sifted 2 cups blanched almonds, ground 1 cup butter 5 egg y°lks Grated rind of 2 oranges % teaspoon salt Put ingredients into a bowl, and work to a smooth dough. Knead the dough into a roll the size of a rolling pin, wrap in wax paper and leave on ice for 1 hour. Cut roll into 10 or 12 equal slices. Roll these out in rounds about 7 inches in diameter, place in buttered layer-cake tins, trimming to fit; prick well with a fork and bake in a moderate oven (3500 F.) to a delicate brown. When done lay them on a marble slab or table and cover with a baking sheet to keep them straight while cooling. Pile in tiers with jelly, marmalade or cream filling between layers. 3-inch rounds may be cut from center of each layer before bak- ing, and the hollow filled with whipped cream, flavored and sweetened to taste. CHESTNUT CAKES 1 pound chestnuts *4 cup butter 2 or 3 tablespoons whipped % cup granulated sugar Y2 teaspoon vanilla 1 egg yolk cream ITALIAN 71 Cook chestnuts on a gridiron over a clear fire until the skins will come off easily. Peel and put them into a mortar with butter and a little whipped cream. Pound well, then rub through a wire sieve, being careful that the puree is not too wet. Put puree into a bowl and add sugar, then vanilla, and form mixture into small cakes. Put on a buttered baking sheet, make a slight incision on top of each, brush over with egg yolk and bake in hot oven (400°F.). MERINGUE 2 cups granulated sugar l/2 teaspoon vanilla or 1 tea- Yz cup water spoon any desired liqueur 6 egg whites Put sugar and water over fire in saucepan and stir until sugar is dissolved. With a damp cloth wipe away any drops of moisture that may form on sides of pan and cook without stirring until syrup will spin a long thread from tip of spoon. Remove, add flavor, and set pan in a bowl of cold water. Beat egg whites until stiff but not dry. Pour into syrup. Beat until mixture is a cold smooth paste. This is used in making meringue shells and fancy small cakes, also for decoration and to com- bine with whipped creams and ices; in fact, the Italian chef with pastry bag and tube, plus imagination and patience, per- forms magic with this paste, which is first cousin to our own boiled frosting. & ITALIAN MACAROONS (Biscotto di Mandorle) 6 egg yolks 1 Vz cups cake flour, sifted 2 cups powdered sugar 6 egg whites % teaspoon salt 1V2 cups blanched almonds, 1 teaspoon orange rind, grated

Cook this with the app: pantry check, scaling, and the assistant.