Tasty Special Foods of the World (Vol.2)

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Italian Sweets and Dessert Recipes

WAFER BISCUITS (Cialdoni)

Put in a kettle:

Flour, three ounces.
Brown sugar, one ounce.
Virgin Lard, half an ounce. (or olive oil)
Cold water, seven tablespoonfuls.

First dilute the flour and the sugar in the water, then add the lard. Ladle into a hot waffle iron. Close the iron and press well. Remove from the iron once the wafer is browned. These wafer-biscuits go well with whipped cream.

PORTUGUESE CAKE (Focaccia alla Portoghese)

Sweet almonds, five ounces. Skinned and chopped finely.
Granulated sugar, five ounces.
Potato meal, one and a half ounce.
Three eggs.
Orange juice from one big orange or two small oranges (no pulp in juice)

First mix the egg yolks with the sugar, then add the flour, then the almonds, then the orange juice, then a taste of orange peel. Finally add to the mixture well beaten egg whites. Put in a greased mold, with a thickness of about an inch and bake in a very moderately hot oven. After baked, cover with a white glaze or frost, which can be made with powdered sugar, lemon juice and egg whites.

MACAROONS (Amaretti)

VERSION I :

Granulated sugar, nine ounces.
Sweet almonds, three and a half ounces.
Bitter almonds, half of the above quantity.
Egg whites from two eggs.

Skin and dry the almonds, then chop them very fine. Mix the sugar and the egg whites (not beaten) and stir for about half an hour, then add the almonds to form a hard dough. Make little balls from the dough, about the size of a small walnut. If the dough is too soft, add a little butter. If it is too hard, add a little beaten egg white. Ad some burnt sugar if you want the macaroons to have a brownish color.

Flatten the little dough balls into pieces 1/3 inch thick, and put them on pieces of baking paper or in a baking tin greased with butter and sprinkled with flour and powdered sugar. Bake in a moderately hot oven .

VERSION II:

Powdered sugar, ten and a half ounces.
Sweet almonds, three ounces.
Bitter almonds, one ounce.
Two whites of egg.

Skin the almonds and dry them in the sun or on the fire, then chop and grind very fine with one egg white added bit by bit. When this is done, add in half of the sugar, stirring and kneading it in with your hand. Then pour everything in a large bowl and add 1/2 an egg white, then the other half of the sugar, and finally the remaining 1/2 of an egg white.

Cut the dough into pieces 1/3 inch thick. Dust with powdered sugar before putting in a hot oven.