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Italian Sweets and Dessert Recipes

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. Knead in the butter, the lard, and the egg, forming a loaf. The dough must remain soft, so add water if necessary. Flatten the dough with a rolling pin until it becomes one quarter of an inch thick, sprinkle with flour, and cut in different sizes and shapes with thin stamps.

Grease a baking tin, sprinkle with flour, and put the dough on it. Glaze the dough pieces with egg, then bake. Once baked, dust with powdered sugar.

BISCUIT (Biscotto)

Six eggs.
Granulated sugar, nine ounces.
Flour, four ounces.
Potato meal, two ounces.
Taste of lemon peel.

Mix the yolks of the eggs with the sugar and a tablespoon of flour and a tablespoon of potato meal. Mix thoroughly. Beat the whites of the eggs until they are quite firm, mix slowly into the first mixture. When they are well mixed, add (through a sieve) the remaining potato meal and flour.

Grease a baking tin with cold butter, and spinkle in powedered sugar and flour. Put the mixture in the tin (about 1 1/2 inch thick), and bake.