Neapolitan Paste

Ingredients

• Twenty ounces of flour
• sixteen ounces of castor sugar
• eight ounces of butter
• twelve ounces of sweet almonds
• two ounces of bitter almonds
• the yolks of twelve eggs
• the finely-grated rind of two lemons
• salt

Method

1. 1

   Blanch and pound the almonds to a smooth paste, moistening from time to time with a little cold water to prevent them oiling.

2. 2

   Add the flour, sugar, butter, lemon rind, and a good pinch of salt, and stir in the yolks of eggs.

3. 3

   Work into a smooth paste, put aside in a cool place for about one and a half hours, then roll out rather thinly, and cut into squares or rounds.

4. 4

   Bake in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 163. The excerpt below is the record exactly as published.

Neapolitan Paste. INGREDIENTS. — Twenty ounces of flour, sixteen ounces of castor sugar, eight ounces of butter, twelve ounces of sweet almonds, two ounces of bitter almonds, the yolks of twelve eggs, the finely-grated rind of two lemons, salt

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